My F&W
quick save (...)

Sautéed Tilapia with Cilantro Pesto

  • TOTAL TIME: 25 MIN
  • SERVINGS: 4
  • FAST
  • HEALTHY

This Southwestern twist on traditional pesto is slightly spicy and uses pepitas (pumpkin seeds) as a substitute for pine nuts.

Slideshow: Pesto Recipes

Cilantro Pesto

  1. 2 bunches cilantro
  2. 3 cloves garlic
  3. 1/4 cup pumpkin seeds
  4. 1/2 jalapeño, seeded
  5. 2 limes, juiced and zested
  6. 1/4 cup extra-virgin olive oil
  7. Kosher salt
  8. Freshly ground black pepper

Tilapia

  1. 2 tablespoons extra-virgin olive oil
  2. 4 6-ounce tilapia fillets
  3. Kosher salt
  4. Freshly ground black pepper
  1. In a food processor, pulse the cilantro, garlic, pumpkin seeds and jalapeño until finely minced. Add the lime juice, zest and olive oil and process until thick and all ingredients are incorporated. Season with the salt and pepper and set aside.
  2. In a large sauté pan, heat two tablespoons of the oil over moderately high heat. Season both sides of the fish with salt and pepper and sauté for two minutes on each side. Transfer the fish to a platter and spoon with pesto before serving.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.