Grilled Dorado With Walnut And Parsley Pesto

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1/2 cup plus 1 tablespoon extra-virgin olive oil, plus more for brushing

1/2 medium Spanish onion, thinly sliced

1 cup packed flat-leaf parsley leaves

1 cup walnuts, lightly toasted

Kosher salt and freshly ground pepper

Six 6-to-7 ounce dorado, pompano, Spanish mackerel or sea bass fillets, with skin

1/3 cup Picholine or green Greek or Spanish olives, pitted and chopped

1 tablespoon minced preserved lemon (optional, see note)

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