Tilapia with Lemon Almond Pesto


Smashed Potatoes

You’ll Need

  • 6 - 6 oz. tilapia fillets, de-boned with skin on
  • 2 Tbsp olive oil
  • 1 whole lemon
  • 2 Tbsp of freshly squeezed lemon juice
  • ½ shallot
  • 1 garlic clove
  • ¼ cup almonds, toasted
  • ½ tsp smoked paprika
  • ½ tsp paprika
  • 2 Tbsp sherry vinegar
  • 1 cup extra-virgin olive oil
  • 1 tsp salt

Prep and Cook

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


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