Tilapia with Pistachio Pesto
Tropical Aquaculture Products, Inc.
4 fresh Tropical Brand* tilapia fillets
Kosher salt
3 tablespoons shelled pistachios
2 cups packed chopped fresh
basil leaves
1 garlic clove, peeled
1/2 cup plus 1-2 tablespoons
extra-virgin olive oil, divided
1/4 cup freshly grated
Parmigiano-Reggiano
Remove fresh tilapia fillets from the refrigerator and let sit for 8-10 minutes, bringing them to room temperature. Season both sides with a pinch of salt.
Combine pistachios, basil, garlic and 2 pinches of salt in a stone mortar. Grind with
the pestle until fine. Drizzle in ½ cup olive oil. Continuously grind while adding
Parmigiano-Reggiano 1 tablespoon at a time. ( This can also be done in a food
processor or blender.)
Heat a large nonstick skillet over medium-high heat. Place 1-2 tablespoons of olive
oil in the hot pan, enough to coat it. Carefully place tilapia in the pan. Shake the
pan slightly to make sure the fillets do not stick. Let cook undisturbed for 2-3 minutes.
Flip fillets and cook for another 3 minutes, or until golden brown. Make sure they
are cooked through by testing the thickest section with a fork.
Place tilapia on plates and top with pesto. Makes 4 servings.
Tip: Pesto will keep for 7-10 days in the refrigerator. Store in a jar topped with a
thin layer of extra-virgin olive oil.
Brands may vary by region; substitute a similar product.
