Skip Navigation
High Liner Foodservice
en-CAENmenu
Search

High Liner Foodservice

All Recipes

Grilled Pesto Hake Skewers With Mediterranean Salad

Indulge in the vibrant flavors of our Grilled Pesto Cape Hake Skewers, where bite-sized pieces of premium hake are marinated in fragrant basil pesto, skewered, and grilled to smoky perfection.
Serves: 8
Prep time: 15 minutes
Cook time: 15-20 minutes
Ingredients
Preparation

Ingredients

  • 4 ea Pita Bread

Pesto Hake Skewers

  • 12 ea Signature Cape Hake Loin, 4oz
  • 2 oz Basil, leaves
  • 3 tbsp Pine Nuts, toasted
  • 0.25 oz Garlic, minced
  • 0.25 oz Kosher Salt
  • 3 fl-oz Olive Oil

For the Mediterranean Salad:

  • 24 oz Mixed Greens
  • 6 oz Farro
  • 8 oz Canned Chickpeas strained
  • 8 oz Cherry Tomato, halved
  • 8 oz English Cucumber, sliced
  • 1 ea Watermelon Radish, sliced
  • 4 oz Bell Pepper, diced
  • 4 oz Crumbled Feta Cheese
  • 0.5 oz Parsley, chopped

Lemon Vinaigrette

  • 2 tbsp Honey
  • 1 tbsp Dijon Mustard
  • 1 ea Garlic, Clove, minced
  • 1 fl-oz Lemon, juice 1/2 fl-oz White Wine Vinegar
  • 3 fl-oz Olive Oil
  1. Rinse the Farro well under cold water. Add to a small pot and cover with at least 1" of water. Bring to a simmer over a medium-high setting. Cook in simmering water for 15-20 minutes or until tender and al dente to the bite. Strain and reserve under refrigeration.
  2. For the Pesto Hake Skewers: Thaw Hake overnight, under refrigeration & preferably in a perforated drip pan wrapped in plastic. Pat dry with a clean towel or paper towel.
  3. Add the pine nuts, garlic and salt to a food processor. Pulse for 10 seconds to chop the pine nut. Add the basil leaves and process for 15 seconds. Scrape down the sides of the bowl and process for an additional 15 seconds. Scrape the sides of the bowl and then with the food processor running slowly drizzle in the olive oil to create a sauce like consistency. If necessary adjust with additional olive oil.
  4. Reserve half of the pesto under refrigeration. Add the remaining pesto to a bowl. Cut the Hake loins into large bite sized pieces. Add to the bowl and mix well with the pesto. Marinate for at least an hour or up to 24.
  5. Add 3-4 pieces of pesto marinated hake to a skewer. Repeat with 24 skewers or until all of the hake is gone. Preheat a grill on a medium-high setting. Brush off excess pesto from the skewers before grilling for 3-4 minutes per side or until the Hake reaches an internal temperature of 158℉.
  6. For the Lemon Vinaigrette: Add all ingredients, except for the olive oil, to a small bowl. Whisk well to combine. While whisking consistently, slowly drizzle in the olive oil until fully emulsified. Reserve.
  7. To Finish: Cut the pita bread into approximately 3" pieces. Lightly toast if desired.
  8. Divide the mixed greens equally between 8 plates. Carefully add all of the remaining vegetables, grains, cheese and herbs to the salads. Drizzle each salad with approximately 1/2 oz of lemon vinaigrette. Place 2 or 3 fully cooked Hake skewers along with a few pieces of toasted pita next to the salad. Serve and enjoy.

Signature Cape Hake Loin 4 oz, MSC