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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
 

Ingredients

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

Instructions

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.
1
If you made the pesto earlier in the day, take the pesto out of the fridge to bring to room temp.
2
Bring the carrots, water, salt, and sugar to a boil in a large skillet – preferably non stick- over med-high heat.
3
Once boiling, add snap peas and reduce heat to medium and simmer for 3 minutes. Drain, move to bowl and cover.
4
Wipe out skillet with paper towel.
5
Sprinkle tilapia fillets with lemon zest, salt and pepper. 
6
Add 1 tbl oil to pan and heat over med-high.
7
Cook fillets 3-4 minutes per side until they flake easily with a fork. Remove to plates.
8
Add carrots and peas to plates.
9
Remove any large bits from the pan with a paper towel.
10
Add butter, 1 tbl olive oil and lemon juice to pan; melt and pour over carrots and snap peas.
11
Serve pesto atop the fish to taste.