Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Tilapia with Cilantro-Walnut Pesto

Article Image
Scott Phillips

Servings: 4

Garlicky, lemony cilantro pesto punches up the flavor of mild white fish such as tilapia, cod, or haddock

Ingredients

  • 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

Nutritional Information

      Calories (kcal) : 350
      Fat Calories (kcal): 250
      Fat (g): 28
      Saturated Fat (g): 7
      Polyunsaturated Fat (g): 5
      Monounsaturated Fat (g): 15
      Cholesterol (mg): 70
      Sodium (mg): 270
      Carbohydrates (g): 2
      Fiber (g): 1
      Protein (g): 24

Preparation

  • 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.

Reviews

Rate or Review

Reviews

  • Maya_B | 07/03/2016

    So simple and SO GOOD!! fresh and perfect.

  • mmeckstr | 03/06/2015

    I normally do not like fish but I devour the tilapia everytime I make this! It is so good! I make this almost once a week. Perfect for weeknights. I think it's the first recipe I've made that does not require ANY mincing or chopping :-)

  • sernst | 03/09/2014

    Very tasty and easy. I often buy tilapia and am always looking for new ways to cook it. I like this simple idea of just pan frying it and adding a zesty pesto. I usually have cilantro and walnuts and everything else on hand so putting it together was a breeze. This dish also offers that great kid-friendly choice of sauce or not. Definitely will make again.

  • nroue | 12/31/2013

    The pesto sauce is excellent! I seared some scallops and used this sauce, and they were amazing. I have passed this recipe along to others who have also tried it and loved it. It goes well with any seafood: fish, scallops or shrimp.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Video

View All

Season 4 Extras

Season 4 Bonus Episode: New York City

Moveable Feast did not go to New York this season, but we couldn't skip the Big Apple completely! In this web-only episode, chef Francis Derby and cookbook author Aliya LeeKong…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks