Cream Dory Beet Pesto Pasta

Instructions

1. Begin by rinsing the Cream Dory under cold water and pat dry with paper towels.
2. Slice the Cream Dory into strips, season as desired and set aside.
3. Peel and dice the carrot, slice the Shitake mushrooms, and cut the young baby corn into small pieces.
4. Finely chop the cloves and fresh basil leaves, dice the tomatoes, and peel and chop the beets.
5. In a pan over medium heat, cook the diced beet until soft, about 10 minutes.
6. Add the cooked beets to a blender along with the chopped basil, tomatoes, and cloves. Blend until smooth to create the beet pesto sauce.
7. In a separate pan, heat a bit of oil and lightly sauté the carrot, shitake mushrooms, and baby corn until tender, about 5 minutes.
8. Add the Cream Dory strips to the pan with the vegetables and cook until the fish is done, about 7 minutes.
9. Combine the sautéed vegetables, Cream Dory, and beet pesto sauce. Toss with your favorite cooked pasta.