When a request came in the other day from Shelterrific reader Laura K for a fish recipe, I realized it’s really not something that I cook very often. When I do, I usually buy some of lovely pre-marinated stuff at a local fresh market. But this recipe for hazelnut pesto fish in the new Gourmet sounded yummy enough to be inspiring. I used it on rainbow trout, but think it would be good on any kind of white fish. The hazelnuts were a bit pricey, but the results were totally worth it. Here’s what I did (in a nutshell!): First, chop up toasted hazelnuts, cilantro, a dash of cayenne pepper and salt in a food processor. Lightly oil a baking dish, place fish in there, skin side down. Then, spoon the pesto on top of the fish and bake until cooked through (about 15 minutes). Our fish was moist and flakey and the pesto had an unexpected kick to it. Give it a try! Do you have a fish recipe you like? Please share! — Angela M.