Fish Fillets with Cilantro Pesto
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.
Make Ahead Tip: Cover and refrigerate the pesto (Steps 1-2) for up to 2 days.
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.
1/2 starch, 3 lean meat, 1/2 fat