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Whole roasted fish might seem a little daunting if you’ve never tried it before, but this is a perfect starter recipe. Cilantro, mint, lemongrass, lime zest, and ginger are blended into a thick Thai pesto that flavors the fish inside and out.
Game plan: If you have time, complete the recipe through step 2 up to 2 1/2 hours ahead (just keep the fish covered in the refrigerator)—the flavors will permeate the fish even more.
This recipe was featured as part of our Chile Pepper Recipes photo gallery.
Beverage pairing: Villa Maria Private Bin Riesling, New Zealand. The combination of the fish with the exotic and strongly flavored pesto favors a wine that will complement rather than contrast with the dish. When it comes to Asian food, Riesling is always a good bet, and this one from New Zealand has all the verve and zip of a European Riesling but brings some bright, fresh Pacific Rim fruit flavor as well.
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