Garlicky, lemony cilantro pesto punches up the flavor of mild white fish such as tilapia, cod, or haddock
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):
28, Fat Calories
250, Saturated Fat
24, Monounsaturated Fat
2, Polyunsaturated Fat
Photo: Scott Phillips