Sauteed Striped Bass With Mint Pesto And Spiced Carrots Recipe

Name: Sauteed Striped Bass With Mint Pesto And Spiced Carrots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup (packed) fresh mint leaves; 1/4 cup lightly toasted shelled unsalted natural pistachios; 1/4 cup extra-virgin olive oil; 1 garlic clove, peeled; Coarse kosher salt; 1 tablespoon extra-virgin olive oil; 2 tablespoons chopped fresh mint; 1 tablespoon chopped fresh thyme; 4 (6- to 8-ounce) striped bass fillets (with or without skin); 1/2 teaspoon coriander seeds; 1/2 teaspoon cumin seeds; 1/2 teaspoon fennel seeds; 3 tablespoons extra-virgin olive oil, divided; 12 ounces medium carrots, peeled, thinly sliced into rounds; 1/8 teaspoon dried crushed red pepper; 1 cup low-salt chicken broth; 3 tablespoons fresh lemon juice

Servings: persons

1/4 cup (packed) fresh mint leaves
1/4 cup lightly toasted shelled unsalted natural pistachios
1/4 cup extra-virgin olive oil
1 garlic clove, peeled
Coarse kosher salt
1 tablespoon extra-virgin olive oil
2 tablespoons chopped fresh mint
1 tablespoon chopped fresh thyme
4 (6- to 8-ounce) striped bass fillets (with or without skin)
1/2 teaspoon coriander seeds
1/2 teaspoon cumin seeds
1/2 teaspoon fennel seeds
3 tablespoons extra-virgin olive oil, divided
12 ounces medium carrots, peeled, thinly sliced into rounds
1/8 teaspoon dried crushed red pepper
1 cup low-salt chicken broth
3 tablespoons fresh lemon juice

1
Blend mint leaves, pistachios, olive oil, and garlic in processor until coarse puree forms. Season with coarse salt. DO AHEAD
2
Combine olive oil, mint, and thyme in small bowl. Spread herb mixture all over both sides of fish fillets. Cover and refrigerate fish at least 3 hours and up to 5 hours.
3
Stir all seeds in small dry skillet over medium heat until fragrant, about 2 minutes. Transfer seeds to spice mill or mortar and grind coarsely.
4
Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add carrots, crushed red pepper, and ground seeds; saute until carrots begin to brown in spots, about 5 minutes. Add broth and lemon juice and bring to boil. Reduce heat to medium-low, cover, and simmer until carrots are tender, about 6 minutes. Season to taste with salt and pepper. DO AHEAD
5
Sprinkle fish with salt and pepper. Heat 1 tablespoon oil in each of 2 large nonstick skillets over medium-high heat. Add fish and cook until browned on both sides and just opaque in center, about 5 minutes total.
6
Rewarm carrots just until heated through. Divide carrots and any juices among 4 plates. Top each serving with 1 fish fillet. Spoon pesto over and serve.

446

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 17 ingredients. The key ingredients include: 1/4 cup (packed) fresh mint leaves, 1/4 cup lightly toasted shelled unsalted natural pistachios, 1/4 cup extra-virgin olive oil, 1 garlic clove, peeled, and more.

Yes, Sauteed Striped Bass With Mint Pesto And Spiced Carrots 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.

Sauteed Striped Bass With Mint Pesto And Spiced Carrots

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