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Fish Fillets with Cilantro Pesto

  • 25 m
  • 25 m
EatingWell Test Kitchen
“Pesto doesn't have to be made with basil. Here we use plenty of fresh cilantro to make a brightly flavored pesto to serve over simple sautéed fish fillets.”

Ingredients

    • Cilantro Pesto
    • 2 tablespoons slivered almonds
    • 2 cloves garlic, crushed
    • 2 cups lightly packed cilantro leaves
    • ¼ teaspoon salt
    • ¼ teaspoon freshly ground pepper
    • 2 tablespoons canola oil
    • 2 tablespoons nonfat plain yogurt
    • 1 tablespoon lime juice
    • Fish
    • ⅓ cup all-purpose flour
    • ½ teaspoon salt
    • ¼ teaspoon freshly ground pepper
    • 1 pound catfish, tilapia, haddock or other white fish fillets (see Note), cut into 4 portions
    • 1 tablespoon extra-virgin olive oil

Directions

  • 1 To prepare pesto: Toast almonds in a small, dry skillet over medium heat, stirring or shaking the pan almost constantly, until golden, 2 to 3 minutes. Remove from the pan and let cool slightly.
  • 2 Drop garlic into a food processor or blender with the motor running. Add the toasted almonds and process until ground. Add cilantro, salt and pepper; process until finely chopped. With the motor running, gradually add canola oil, yogurt and lime juice; process until the mixture forms a paste. Taste and adjust seasonings.
  • 3 To prepare fish: Combine flour, ½ teaspoon salt and ¼ teaspoon pepper in a shallow dish; thoroughly dredge fillets (discard any leftover flour).
  • 4 Heat olive oil in a large nonstick skillet over medium-high heat. Add the fish, working in batches if necessary, and cook until lightly browned and just opaque in the center, 3 to 4 minutes per side. Serve each portion of fish with about 1 tablespoon pesto.
  • Make Ahead Tip: Cover and refrigerate the pesto (Steps 1-2) for up to 2 days.
  • Notes: Catfish: Look for U.S. farmed catfish—it's sustainably raised in nonpolluting inland ponds and fed a mostly vegetarian diet.
  • Tilapia: U.S. farmed tilapia is considered the best choice—it's raised in closed-farming systems that protect nearby ecosystems. Central and South American tilapia is considered a good alternative. Avoid farmed tilapia from China and Taiwan, where the fish farming pollutes the surrounding environment.
  • Haddock (Scrod): To get the best choice, ask for U.S. Atlantic “hook-and-line-caught” haddock—this method causes the least damage to the sea floor and has the least bycatch.
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