Pan-Seared Fish With Citrus Pesto
25 min4 servings
Pan-seared fish fillets topped with a bright, herbaceous citrus pesto made from nuts, fresh herbs, and citrus zest.
| prepPreheat a 12-inch nonstick skillet over medium heat | |||||
| 120 g toasted pistachios or slivered almonds | Process nuts, capers & salt until coarsely chopped | Pulse in herbs, citrus juice & salt until finely chopped | Pulse in olive oil until combined | Stir in zest, taste & adjust with more zest, salt & oil | Plate fish & serve with pesto |
| 2 teaspoons drained and rinsed capers | |||||
| Kosher salt (such as Diamond Crystal) | |||||
| 50 g mint or basil leaves (or a combination) | |||||
| 1 tablespoon lemon, tangerine or grapefruit juice | |||||
| 1 tablespoon lemon, tangerine or grapefruit zest | |||||
| 80 ml extra-virgin olive oil, plus 2–3 tablespoons more as needed | |||||
| 4 (6-ounce / 170 g) fish fillets, such as arctic char, striped bass or salmon, skin on or off | Season fish with salt & oil | Sear skin-side down, medium, 6–12 min until ¾ opaque | Flip & cook 1–2 min until cooked through | ||
| Salt | |||||
| Extra-virgin olive oil, for greasing | |||||
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