1 pound red potatoes, diced
1 tsp. dried basil
1/2 tsp. sea salt
2 pounds white fish fillets (Cod, Tilapia or Swai all work well.)
2 cups fresh basil
1/3 cup pine nuts (If you can't find them use walnuts.)
2 Tbsp. minced garlic
1/2 cup shredded parmesan cheese
1/2 cup olive oil
1 tsp. salt
1 tsp. pepper
Preheat BBQ grill to medium high. Place diced red potatoes onto a 10 inch piece of aluminum foil. Season with dried basil and sea salt. Fold foil closed to form a pouch. Roast potatoes on the BBQ for 30 minutes, turning foil pouch several times to ensure potatoes are cooked evenly.
While potatoes are cooking, combine fresh basil, pine nuts, minced garlic, parmesan cheese, olive oil, salt and pepper in the blender. Pulse until smooth, about 30 seconds. Spoon 1-2 Tbsp. pesto atop each fish fillet. Wrap each fillet in its own aluminum foil pouch leaving an inch of 'air space' at the top of each pouch so that pesto does not stick to foil. This will also keep the fish moist. Serve White Fish with Roasted Red Potatoes and a fresh green salad.