Virgin Islander, Artist, Educator,and Extreme Lover of Food.
Thursday, April 2, 2009
Pesto!!! (and tilapia)
I made Pesto yesterday. It was easy, and i couldn't stop finding things to "pesto" yesterday. I chopped up tomatoes and spread the pesto on them for lunch; For dinner, I made tilapia, using the following recipe. I also poured a can of corn on top of the fish when it went into the broiler. Side dish was mashed sweet potato. Jason said it was "outstanding" ! Gotta love THAT reaction! I think the best part about home made pesto is the variety of pine nut textures and the freshness of the basil. Pesto (and tilapia) 1 1/2 bunches fresh basil (about 1 1/2 cups lightly packed) 4 ounces toasted pine nuts 1/2 cup freshly grated Parmesan cheese 1/2 cup extra-virgin olive oil 1 Tbsp. olive oil
2 tilapia filets
Preheat broiler. Grind the basil, pine nuts and grated Parmesan cheese with a mortar and pestle until a smooth paste forms. Slowly add 1/4 cup of olive oil, grinding until a smooth sauce forms. If you don't have a mortar and pestle, use a food processor instead.
Season the pesto to taste with salt and pepper. Season the tilapia with salt and pepper on both sides. Heat a large sauté pan over medium-high heat. Add the oil and cook the fish for 1 to 2 minutes on the flesh side or until it turns light golden brown. Flip the fish over and spoon the pesto generously over the fish.
Transfer pan to the broiler and broil for 2 to 3 minutes or until the fish is cooked through. Remove fish from broiler and allow to rest on a plate. Serve fish hot.