Pan-Seared Opakapaka with Macadamia Nut Pesto
Vicki Butts (lazyme)
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- 4 4-ounce
- opakapaka fillets
- kosher salt
- freshly ground black pepper
- olive oil
- garlic cloves, minced
- 2 oz
- macadamia nuts
- 1/4 c
- parmesan cheese
- 1 c
- fresh basil leaves, washed, stems removed
- 1/2 c
- olive oil, extra virgin
- salt and pepper, to taste
1Heat a saute pan with a tablespoon of olive oil.
2Season fish fillets with kosher salt and fresh pepper; cook until golden brown, turn and put into hot oven.
3In a food processor or blender container, combine garlic, nuts, cheese, basil leaves and olive oil; pulse to make pesto.
4Season with salt and pepper to taste.
5Remove fillets from oven and coat with pesto.
6Place under broiler for 1 to 3 minutes.
7Serve on rice with vegetables of choice.