French In A Flash: Tilapia With Tarragon Pistou Recipe

1. 1

   In a food processor, obliterate the garlic. Add the tarragon and basil leaves, and pulse to break up. Add the walnuts, and season with salt and pepper. Pulse to a rubble. Stream in the olive oil with the machine running. You should have the texture of a pesto.

2. 2

   Heat a nonstick saute pan over medium-high heat. Season the tilapia filets on both sides with salt and pepper, and drizzle a tablespoon or two of olive oil into the hot pan. Sear the fish about 3 minutes on each side, until golden on the outside, and flaky.

3. 3

   Serve the seared fish with a big scoop of tarragon pistou on top, with lemon wedges alongside.

* Per serving · 4 servings · Values may vary.

No additional tips available.