Tell a Friend

Tell a Friend About Real Family Real Food!

Do you have a friend that could use a little help at mealtime? Maybe needs a few new ideas? Could use a real time savings? Enter their address below and we will let them know about Real Family Real Food today!

Error: You cannot send that many emails in such a short period of time.

Monday: Tilapia with Cilantro Pesto

This is just plain quick and good. The cilantro pesto recipe makes a bunch but you will use it in coming weeks – if it isn’t gone tonight!
Serves: 4     Prep: 20     Cooking: 15


For the Tilapia
4 tilapia fillets, 4-6 ozs each
Zest of a lemon
Salt and pepper to taste
2 tablespoons olive oil
1 tbalespoon butter
For the Pesto
1/2 cup pine nuts
2 cups fresh cilantro, coarsely chopped 
1/3 cup fresh chives, coarsely chopped
1/4 cup (packed) fresh mint leaves
1 tablespoon chopped, seeded jalapeño
1 small garlic clove, peeled
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons fresh lime juice
¼ cup olive oil
For the Snap Peas and Carrots
8 ozs snap peas
8 ozs carrots, sliced into ¼” coins, on the bias/slant if you want to be fancy
½ cup water
1 tsp salt
1 tbl organic sugar
1 tbl fresh lemon juice


Prep Opportunity
Make the pesto. To make the pesto, combine pine nuts, cilantro, chives, and mint in food processor for 5 pulses. Add garlic, jalapeno, salt, and pepper for 5 more pulses. Leave processor on while adding olive oil to combine.
Cut the carrots. When you slice the carrots thin like this, they cook more evenly and quickly.
If you made the pesto earlier in the day, take the pesto out of the fridge to bring to room temp.
Bring the carrots, water, salt, and sugar to a boil in a large skillet – preferably non stick- over med-high heat.
Once boiling, add snap peas and reduce heat to medium and simmer for 3 minutes. Drain, move to bowl and cover.
Wipe out skillet with paper towel.
Sprinkle tilapia fillets with lemon zest, salt and pepper. 
Add 1 tbl oil to pan and heat over med-high.
Cook fillets 3-4 minutes per side until they flake easily with a fork. Remove to plates.
Add carrots and peas to plates.
Remove any large bits from the pan with a paper towel.
Add butter, 1 tbl olive oil and lemon juice to pan; melt and pour over carrots and snap peas.
Serve pesto atop the fish to taste.