Tilapia with Lemon Almond Pesto

Prep and Cook

• 1
  Cut the lemon into six wedges.
• 2
  Remove the inner white pith, seeds, and cut each wedge into small pieces.
• 3
  Using a food processor, add the garlic, shallot, lemon and lemon juice.
• 4
  Puree on high speed until the lemon has broken down.
• 5
  Add the almonds, paprika, sherry vinegar, and continue to puree.
• 6
  Add the olive oil in a steady stream until smooth and pesto is a smooth consistency.
• 7
  Season with salt and set aside.
• 8
  Preheat barbeque or grill pan (medium-high heat).
• 9
  Lightly coat each fillet with (2 Tbsp) olive oil and season with salt and pepper.
• 10
  Grill fish skin side down for about 3 minutes.
• 11
  Turn fillet over and complete grilling flesh side down for about 2 minutes.
• 12
  Serve fish topped with pesto or on the side