Fish Pesto

FISH PESTO
You won’t believe how delicious this Fish with CBD Pesto sauce tastes. Out of this world flavor and Feel Better vibes.

CBD PESTO SAUCE

4 Servings per Recipe
200mg Total CBD per Recipe
50mg CBD per Serving

Ingredients
5g Garlic
50g Basil Leaves
35g Toasted Pine Nuts
80g Extra Virgin Olive Oil
2g Salt
45 Grated Parmesan Cheese
5.7g Spectrum CBD Oil

Method
Place garlic, basil, pine nuts, extra virgin olive oil, salt, and parmesan cheese in a blender. Blend until well combined. Remove from blender and place into a bowl. Whisk in Spectrum CBD oil until fully emulsified.

ROASTED CARROTS

Ingredients
1 Pound Carrots
2 Ounces Water
1 Tablespoon Salt
1 1/2 Teaspoon Teaspoon Black Pepper
6 Each Thyme Sprigs
3 Tablespoons Unsalted Butter

Method
Pre-heat oven to 350 degrees. Place carrots on a sheet tray with the water and thyme sprigs. Season with salt and pepper. Cover loosely with aluminum foil. Place in oven and cook for 20 minutes or until fork tender but still have a bite. Remove from oven and discard foil. Pour off any excess water. Evenly distribute butter over the carrots. Switch the oven from bake to high broil. Place carrots back in oven once the broiler is hot and ready. Remove from oven in 2 minutes and mix carrots gently to ensure the butter is evenly distributed. Return back to the oven and let broiler caramelize the carrots for 5-10 minutes until desired doneness.

BRINED FISH

Ingredients
4 Six Ounce Portions Halibut
2 Liters Water
140 Grams Salt
60 Grams Granulated Sugar

Method
Dissolve salt and sugar in water. Place fish in water and place container in the refrigerator for 20 minutes. Remove from brine and run under cold water to rinse. Pat dry and reserve.

BRINED FISH

Ingredients
4 Portions Brined Halibut Filets (See Above)
1 Pound Roasted Carrots (See Above)
1 Recipe Spectrum CBD Pesto Sauce
2 Ounces Canola Oil
1 Tablespoon Salt
1 Teaspoon Black Pepper
2 Tablespoons Butter
6 Torn Basil Leaves

Method
Pre-heat oven to 350 degrees. In a large sauté pan, heat canola oil until hot but not smoking. Evenly season the fish portions with the salt and pepper. Cook fish in the pan on one side for 4-5 minutes. Place pan in oven for 5 minutes and let fish finish cooking. Remove from the oven and flip fish. Place butter in pan and spoon over hot fish. Fish should be cooked through. Divide the pesto sauce amongst 4 plates. Place carrot on top of pesto. Finish with a portion of fish on top of carrots and garnish with freshly torn basil leaves.

Chef Joey

Introducing CBD Kitchen, brought to you by Celebrity Chef Joey Elenterio. He is here to teach you how to cook mouth wateringly delicious recipes using Spectrum CBD as the featured ingredient. Eat well and ‘Feel Better’.

Joey Elenterio’s culinary career has been fast and full of promotions. At the young age of 25, Elenterio was awarded One Michelin Star for his work at Chez TJ in Mountain View. This coveted award made him the youngest Chef in California and the youngest American-born chef to ever hold one. Elenterio’s preceding career was full of mentors. He credits Aram Mardigian with seeing his potential while at Wolfgang Puck’s Spago restaurant in 2004. He then worked for Rolland Passot as Executive Chef of Tanglewood before Chez TJ as Sous Chef under Scott Nishiyama in 2009, becoming Executive Chef in 2011. Later, he was included in Zagat’s 30 Under 30 Award. In 2012, Elenterio was featured in the SF Chronicle as a Rising Star Chef – an award given to five chefs that show extreme promise. Fulfilling this prophecy, Elenterio became Executive Chef of Tyler Florence’s Wayfare Tavern where he garnered a 3 star review from the Chronicle and a place on the top 100 restaurants in SF list. Not one to pass up an opportunity to be a partner in a jazz bar, Elenterio departed to open Mr. Tipple’s in 2015. Wanting to help create more, he joined Pali Hotels in 2017 to open 2 properties and over see their culinary arm, which included 3 already opened restaurants. Currently, he is using his many talents in French Fries and Caviar: a culinary driven consulting and collaboration firm he began last year. He is always learning and improving; benefits he finds abundant with the dynamic nature of the new clients and projects for FF&C. Elenterio can never know enough about the culinary world and will not be slowing down.