Sauteed Striped Bass with Mint Pesto and Spiced Carrots
A sophisticated dish featuring pan-seared striped bass fillets topped with fresh mint-pistachio pesto and served alongside spice-infused carrots. The combination of fresh herbs, warm spices, and citrus creates a Mediterranean-inspired seafood dish.
Ingredients
- •¼ cup fresh mint leaves
- •¼ cup pistachios
- •¼ cup extra-virgin olive oil
- •1 clove garlic
- •to taste coarse kosher salt
- •1 tablespoon extra-virgin olive oil
- •2 tablespoons fresh mint
- •1 tablespoon fresh thyme
- •4 fillets striped bass fillets
- •½ teaspoon coriander seeds
- •½ teaspoon cumin seeds
- •½ teaspoon fennel seeds
- •3 tablespoons extra-virgin olive oil
- •12 ounces carrots
- •⅛ teaspoon dried crushed red pepper
- •1 cup low-salt chicken broth
- •3 tablespoons fresh lemon juice
Cooking Instructions
- 1.
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.
10 min
- 2.
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.
180 min
- 3.
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.
2 min
- 4.
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.
11 min
- 5.
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.
5 min
- 6.
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.
5 min
