Tilapia with Sundried Tomato Pesto
I know that I’m going to make a commitment to try my best to only purchase and consume seafood that’s sustainable, it’s just a small thing I can do to help the seafood environment that I love so much.
Ingredients
- 4 tilapia filets
- ½ cup roughly chopped, sun-dried tomatoes packed in olive oil
- 1 garlic clove, roughly chopped
- 3 teaspoons pine nuts, plus more for garnish
- 1 tablespoon roughly chopped basil, plus more for garnish
- 3 teaspoons olive oil from sun-dried tomatoes
- Salt to season
Directions
- In the bottom a small food processor, combine tomatoes, garlic, nuts, pinch of salt and basil until a paste forms. With the mixer on, slowly drizzle in olive oil. Season to taste with salt.
- Season tilapia liberally with salt and pepper. In the bottom of a large sauté, heat a tablespoon or so of olive oil over a medium-high flame. Add tilapia, cook until golden brown on both sides and cooked through, about three to four minutes per side.
- Top cooked tilapia with a little bit of pesto and garnish with fresh basil, pine nuts and a little extra olive oil from the packed tomatoes.