Sesame Fish Filets With Cilantro Pesto Sauce

PESTO

Toast almonds and sesame seeds in small non stick skillet over medium high heat, stirring constantly to avoid burning. When golden (about 5 minutes), take off heat and cool slightly. In small processor bowl or food chopper, add cilantro and nuts/seeds. Process until nuts are finely ground. While running, add olive oil, lemon juice and optional sesame oil until well blended and thick. This could be spooned over hot fish as is, for a pleasing presentation.

FISH

Cut fish into 4 4oz portions if desired. Dry with paper towels, brush with about 1 T. olive oil then sprinkle with salt and pepper. Put sesame seeds in shallow dish and press fish filets into seeds to adhere.

Heat large skillet with oven proof handles over medium high heat, with 1 T olive oil. When oil is hot, add fish to pan and sear without moving the fish for about 3 minutes or until edges of fish turn opaque. Carefully turn fish, adding more oil to pan if necessary to keep seeds from sticking to pan.

While cooking fish, finish sauce (see below). Cook until fish feels firm, about 3-5 more minutes (depending on thickness of filets). Fish can be kept warm in 200u00b0F oven until sauce is ready.

To finish pesto sauce:

In small non-stick skillet over high heat with a dash of olive oil, saute tomatoes and garlic about 1 minute. When juices from tomatoes are exuding into pan, add wine and pesto while reducing heat. Stir to combine and heat through. Spoon sauce over fish and serve.