• 4servings

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, C
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup (packed) fresh mint leaves

  2. 1/4 cup lightly toasted shelled unsalted natural pistachios

  3. 1/4 cup extra-virgin olive oil

  4. 1 garlic clove, peeled

  5. Coarse kosher salt

  6. 1 tablespoon extra-virgin olive oil

  7. 2 tablespoons chopped fresh mint

  8. 1 tablespoon chopped fresh thyme

  9. 4 (6- to 8-ounce) striped bass fillets (with or without skin)

  10. 1/2 teaspoon coriander seeds

  11. 1/2 teaspoon cumin seeds

  12. 1/2 teaspoon fennel seeds

  13. 3 tablespoons extra-virgin olive oil, divided

  14. 12 ounces medium carrots, peeled, thinly sliced into rounds

  15. 1/8 teaspoon dried crushed red pepper

  16. 1 cup low-salt chicken broth

  17. 3 tablespoons fresh lemon juice

Instructions Jump to Ingredients ↑

  1. For pesto:

  2. Blend mint leaves, pistachios, olive oil, and garlic in processor until coarse puree forms. Season with coarse salt. DO AHEAD Can be made 1 day ahead. Cover and chill. Bring pesto to room temperature and stir before using.

  3. For fish:

  4. 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.

  5. For spiced carrots:

  6. 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.

  7. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add carrots, crushed red pepper, and ground seeds; sauté 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 Can be made 2 hours ahead. Let stand at room temperature.

  8. 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.

  9. 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.


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