Grilled St. Peter’s Fish with Dips

For the fish marinade, mix the pesto with very finely chopped anchovy fillets and 2 tablespoons of olive oil and brush the fish fillets with it, marinate for 2-3 hours. Before grilling, season the fish fillets only with pepper.

For the avocado dip, peel the ripe avocado, remove the pit and cut the flesh into rough cubes. Mix them with lemon and lime juice, 2 tbsp olive oil, a little salt and pepper in a hand mixer form and grind finely.

For the second dip, fillet the grapefruit. The resulting juice can still be added over the fish fillets. Finely chop the chili pepper and coarsely chop the cilantro. Mix the grapefruit fillets with the chili, cilantro, 1 tbsp olive oil and season well with salt and freshly ground pepper.

Grill the fish on an electric grill directly, on a charcoal grill on a grill tray. Serve the fish to the table with the dips and fresh salads.

Tip: If you don’t like cilantro, you can leave it out.

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