Recipe adapted from Ana Garcia.
This works beautifully on any firm, white fish, but also chicken or vegetables. It makes a big batch, so you can have leftovers which will keep for a few days in the refrigerator. When we made this with chef Ana Garcia, she made a garlic-mayonnaise blend that she rubbed into the fish before topping with the pesto, which added moisture and more seasoning. See my note at the bottom for how to include this step.
Cilantro Pesto for Flaky White Fish
Recipe adapted from Ana Garcia.This works beautifully on any firm, white fish, but also chicken or vegetables. It makes a big batch, so you can have leftovers which will keep for a few days in the refrigerator. When we made this with chef Ana Garcia, she made a garlic-mayonnaise blend that she rubbed into the fish before topping with the pesto, which added moisture and more seasoning. See my note at the bottom for how to include this step.
Ingredients
- ½ cup pumpkin seeds
- 2 large garlic cloves
- ½ bunch cilantro, washed and large stems removed
- 1 small serrano chili, stem removed and seeds removed for less heat, or ½ of a large serrano
- 1 teaspoon kosher salt
- freshly cracked black pepper
- 2 tablespoons extra-virgin olive oil
Instructions
- Toast the pumpkin seeds in a dry skillet over medium heat. Once they puff up, transfer them to a bowl. Be careful not to let the pumpkin seeds take on any color while toasting, which will change their flavor.
- Place the toasted pumpkin seeds in a blender along with the garlic, cilantro, chili, salt and plenty of freshly cracked black pepper. With the motor running, slowly drizzle in the olive oil until you have a smooth paste. You will need to stop and scrape down the sides often.
- To use this on fish, season the fish with salt, then smear on enough pesto to cover the flesh. Bake or grill until the fish is cooked through, and serve with lime wedges.
Notes
The garlic mayo works well on drier pieces of fish, such as halibut. Mix 2 tablespoons mayo with 2 grated garlic cloves and a few big pinches of salt and pepper. Spread over top of the fish, rubbing it in, before topping with the pesto.
You will have more pesto than you need for this recipe. Leftovers can be stored in the refrigerator. Try tossing freshly boiled yellow potatoes, cut into pieces, with the pesto, lots of lime juice and some grated cotija cheese for a really lovely potato salad.
Tried this recipe?Let us know how it was!
