Pan-Seared Opakapaka With Macadamia Nut Pesto Recipe

Name: Pan-Seared Opakapaka With Macadamia Nut Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 ounces fillets, of opakapaka 4 pieces; kosher salt; fresh ground black pepper; olive oil; 5 garlic cloves, minced; 2 ounces macadamia nuts; 1/4 cup parmesan cheese; 1 cup fresh basil leaf, washed, stems removed; 1/2 cup extra-virgin olive oil; salt and pepper, to taste

Servings: persons

16 ounces fillets, of opakapaka 4 pieces
kosher salt
fresh ground black pepper
olive oil
5 garlic cloves, minced
2 ounces macadamia nuts
1/4 cup parmesan cheese
1 cup fresh basil leaf, washed, stems removed
1/2 cup extra-virgin olive oil
salt and pepper, to taste

1
Heat a saute pan with a tablespoon of olive oil.
2
Season fish fillets with Kosher salt and fresh pepper; cook until golden brown, turn and put into hot oven.
3
In a food processor or blender container, combine garlic, nuts, cheese, basil leaves and olive oil; pulse to make pesto.
4
Season with salt and pepper to taste.
5
Remove fillets from oven and coat with pesto.
6
Place under broiler for 1 to 3 minutes.
7
Serve on rice with vegetables of choice.

492

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 16 ounces fillets, of opakapaka 4 pieces, kosher salt, fresh ground black pepper, olive oil, and more.

Yes, Pan-Seared Opakapaka With Macadamia Nut Pesto falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pan-Seared Opakapaka With Macadamia Nut Pesto

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