SAUTEED STRIPED BASS w/MINT PESTO & CARROTS

By BobD

Ingredients

• 4 SERVINGS
• Sauteed Striped Bass with Mint Pesto and Spiced Carrots
• Pesto
• 1/4 cup (packed) fresh mint leaves
• 1/4 cup lightly toasted shelled unsalted natural pistachios
• 1/4 cup extra-virgin olive oil
• 1 garlic clove, peeled
• Coarse kosher salt
• Fish
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons chopped fresh mint
• 1 tablespoon chopped fresh thyme
• 4 (6- to 8-ounce) striped bass fillets (with or without skin)
• Spiced carrots
• 1/2 teaspoon coriander seeds
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon fennel seeds
• 3 tablespoons extra-virgin olive oil, divided
• 12 ounces medium carrots, peeled, thinly sliced into rounds
• 1/8 teaspoon dried crushed red pepper
• 1 cup low-salt chicken broth
• 3 tablespoons fresh lemon juice

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 1

For pesto:

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.


For fish:
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.


For spiced carrots:
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.

Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add carrots, crushed red pepper, and ground seeds; saute 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.

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.

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.