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Tilapia With Lemon Spinach Pesto

Tilapia With Lemon Spinach Pesto

Tilapia with lemon spinach pesto

This no-cook sauce is bright and citrusy. The tilapia is nice, light, and needs only a smear of the lemon spinach basil pesto.  Enjoy!


Marinating the Tilapia:

¼ cup plus 1 tablespoon extra virgin olive oil

2 tablespoons fresh lemon juice (from 1 large lemon)

1 tablespoon lemon zest (from 1 large lemon)

2 large garlic cloves smashed

Sea salt to taste

Black pepper to taste

4 (2-4 ounce) Skinless tilapia fillets

Lemon-spinach pesto:

2 pack cups fresh spinach

Grated zest of 1 lemon

2 tablespoon fresh lemon juice (from 1 large lemon)

Sea salt to taste

Black pepper to taste

1/3 teaspoon crush  red pepper (optional)

1/3 cup extra virgin olive oil

1/3 cup freshly grated Parmesan cheese (optional)


In a large glass dish, combine ¼ cup of the olive oil, the lemon juice, garlic, salt pepper, lemon zest, whisk the marinade to blend.  Add the tilapia and turn several times to coat evenly.  Let stand for 10-15 minutes. Heat a large nonstick skillet over medium high heat.  Add the remaining 1 tablespoon olive olive. Remove fillets from the marinade, letting any excess marinade drip off, and add to the hot pan.  Sear for 2-3 minutes and then turn the fish over. Sear  until cook  through, about another 3 minutes.  Transfer to plate top with the lemon spinach pesto.

Lemon spinach pesto:

In a blender or food processor, pulse spinach, lemon juice, lemon zest, garlic, salt, pepper, red pepper flakes, until fineky chopped. With the machine running, gradually add the oil and blend until mixture is smooth.  Add cheese and pulse until just incorporated.

COOK NOTES:  Adding cheese will make the sauce thicker, but also will add extra calories and fat.  Serve with a nice green salad or brown rice or both!


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