Tilapia with Lemon Almond Pesto

SavvyMom April 14, 2016
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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

  • 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

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