The fusion of pizza and sandwiches - why not, right? I've seen some crazy grilled cheese combos on various foodie sites lately and while this one isn't necessarily crazy wild, it's different enough...
In this classic version of pesto, the basil leaves are blanched in boiling water, then quickly shocked in ice water, to give the sauce a brilliant green hue and to reduce any bitterness.
The capers and parsely complement this mild fish quite nicely and I often find myself slurping up the sauce and last slivers of fish with a soup spoon.
