Preparation

• Preheat the grill or barbecue
• Lay the fish in a shallow dish
• Make several diagonal cuts across the flesh of each fish and season
• Brush most of the Sacla’ Pesto over the skin of the fish and inside the cavity
• Sprinkle over the pine nuts and drizzle with the lemon juice
• Cook the fish for 8-10 minutes, turning once and basting with remaining Sacla’ Pesto