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1
To make the pesto, in a blender or food processor, combine the cilantro, mint, nuts, ginger, lemon juice, garlic, salt, and cayenne.
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2
Process on high speed.
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3
Scrape down the sides.
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4
With the machine running, slowly add 1/4 cup of the canola oil in a steady stream to form a thick paste.
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5
(If too tight, add slightly more oil, 2 teaspoons at a time with the machine running.)
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6
Scrape down the sides and process again.
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7
Adjust seasoning, to taste.
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8
Place the fish in a large baking dish and smear both sides with the pesto.
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9
Refrigerate for 1 hour.
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10
In a large skillet, heat the sesame oil over medium-high heat.
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11
Add the won ton strips and fry until crisp.
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12
Remove and drain on paper towels.
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13
Heat the remaining 1/4 cup canola oil in a large non-stick skillet over high heat until hot but not smoking.
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14
(Or, if using 2 skillets, use 2 tablespoons per pan.)
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15
Remove the fish from the refrigerator and pat the pesto sauce firmly onto both sides, adding more if necessary.
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16
Add the fish fillets to the pan in batches to prevent overcrowding and cook until crusted on both sides and the fish is just cooked through, 2 to 3 minutes per side.
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17
In a large bowl, toss the greens with the papaya and Asian Vinaigrette to coat.
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18
Place papaya and greens on each of 4 plates Arrange the bell peppers and onions in the center of each serving and drizzle with a small amount of the dressing.
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19
Remove fillets from the pan and place 1 on each plate on top of the greens.
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20
Garnish each portion with the fried won ton wrappers, chopped nuts, and green onions, and serve.
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21
In a small bowl, combine the scallions, rice wine vinegar, lemon juice, soy sauce, ginger, garlic, sugar, pepper, and salt, and whisk to combine.
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22
Slowly add the oil in a steady stream, whisking.
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23
Adjust seasoning, to taste.
