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Swai with Lemon-Basil Pesto
We made this dish with Swai, but it would work equally well with basa, tilapia, catfish, sole, or any other mild and flaky white fish. The pesto is bright and citrusy and contrasts well with the mild, garlicky flavor of the fish. Our kids loved it and all went back for seconds. We served it with fresh artichoke and rice. Ingredients
- 4 Tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 3 garlic cloves smashed
- 1/4 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 16 oz swai fillets (approx 4)
- For Pesto
- 2/3 cup packed fresh basil leaves
- 1 1/2 tbsp pine nuts, toasted
- Zest of 1/3 lemon
- 1 Tbsp lemon juice
- 1 small garlic clove, smashed
- 1/4 tsp kosher salt
- 1/8 tsp freshly ground black pepper
- 1 1/2 tbsp extra virgin olive oil
- 1 1/2 tbsp freshly grated parmesan cheese
Directions
- Combine 3 tbsp olive oil, lemon juice, garlic, salt and pepper in an 8 inch square dish and whisk to blend. Add the fish and turn to coat evenly several times. Let stand for 15-20 minutes.
- Meanwhile, toast the pine nuts in a pan for 2-3 minutes over medium heat, shaking to avoid burning. In a blender or food processor pulse the pine nuts and the rest of the Pesto ingredients except the olive oil and parmesan until finely chopped. Add the olive oil and blend until thick and fairly smooth. Then add the cheese and pulse a few times until it is evenly mixed in.
- Heat a large nonstick skillet over medium high and add the remaining 1 tbsp of olive oil. Remove the fish from the marinade and add to the hot pan. Sear for 2 minutes and then turn over. Sear until just cooked through about 3 minutes longer. Transfer to plates and top with 2 tbsp of lemon-basil pesto.
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Always looking for new ways to make fish. This looks great
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