Garlicky, lemony cilantro pesto punches up the flavor of mild white fish such as tilapia, cod, or haddock
1-3/4 cups lightly packed fresh cilantro sprigs
1/4 cup plus 1 Tbs. extra-virgin olive oil
3 Tbs. toasted chopped walnuts
1 lemon, half squeezed to yield 1-1/2 Tbs. juice, half cut into wedges
1 medium clove garlic
Kosher salt and freshly ground black pepper
4 tilapia or other firm white fish fillets (about 1 lb. total)
2 Tbs. unsalted butter
In a mini food processor or blender, combine the cilantro, 1/4 cup of the oil, the walnuts, lemon juice, garlic, 1/4 tsp. salt, a few grinds of pepper, and 3 Tbs. water. Process until mostly smooth; set aside.
Pat the fish dry and season with 1/2 tsp. salt and 1/4 tsp. pepper.
Heat the remaining 1 Tbs. oil and 1 Tbs. of the butter in a 12-inch nonstick skillet over medium heat until the butter melts and its foam subsides. Cook 2 of the fillets, turning once, until browned and just cooked through, about 4 minutes total. Transfer to a platter, cover, and keep warm. Repeat with the remaining fish and 1 Tbs. butter, adjusting the heat as necessary.
Serve the fish with the pesto and lemon wedges.
nutrition information (per serving):
Calories (kcal): 350, Fat (kcal): 28, Fat Calories (g): 250, Saturated Fat (g): 7, Protein (g): 24, Monounsaturated Fat (g): 15, Carbohydrates (mg): 2, Polyunsaturated Fat (mg): 5, Sodium (g): 270, Cholesterol (g): 70, Fiber (g): 1,