Sauteed Striped Bass With Mint Pesto And Spiced Carrots Recipes

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SAUTEED STRIPED BASS WITH MINT PESTO AND SPICED CARROTS



Sauteed Striped Bass with Mint Pesto and Spiced Carrots image

Provided by Molly Stevens

Categories     Food Processor     Fish     Nut     Vegetable     Freeze/Chill     Marinate     Sauté     Mint     Bass     Carrot     Spring     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 20

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

Steps:

  • 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; 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.
  • 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.

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