Tilapia with Cilantro-Walnut Pesto

I'm not a big fan of tilapia.  But for those who might be on a budget, this is a great fish.  Just make sure the tilapia is farmed in clean waters and is not from Asia. You could substitute a good catfish if you wish.  Serves four.

• 1-3/4 cups lightly packed fresh cilantro sprigs
• 1/4 cup plus 1 Tbs. extra-virgin olive oil
• 3 Tbs. toasted chopped walnuts
• 1 lemon, half squeezed to yield 1-1/2 Tbs. juice, half cut into wedges
• 1 medium clove garlic
• Kosher salt and freshly ground black pepper
• 4 tilapia or other firm white fish fillets (about 1 lb. total)
• 2 Tbs. unsalted butter

In a mini food processor or blender, combine the cilantro, 1/4 cup of the oil, the walnuts, lemon juice, garlic, 1/4 tsp. salt, a few grinds of pepper, and 3 Tbs. water. Process until mostly smooth; set aside.

Pat the fish dry and season with 1/2 tsp. salt and 1/4 tsp. pepper.

Heat the remaining 1 Tbs. oil and 1 Tbs. of the butter in a 12-inch nonstick skillet over medium heat until the butter melts and its foam subsides. Cook 2 of the fillets, turning once, until browned and just cooked through, about 4 minutes total. Transfer to a platter, cover, and keep warm. Repeat with the remaining fish and 1 Tbs. butter, adjusting the heat as necessary.

Serve the fish with the pesto and lemon wedges.

nutrition information (per serving): 
Calories (kcal): 350; Fat (g): 28; Fat Calories (kcal): 250; Saturated Fat (g): 7; Protein (g): 24; Monounsaturated Fat (g): 15; Carbohydrates (g): 2; Polyunsaturated Fat (g): 5; Sodium (mg): 270; Cholesterol (mg): 70; Fiber (g): 1;