1 3/4 cups lightly packed fresh basil and mint leaves (I typically use 3 parts basil to 1 part mint)
1/4 cup plus 1 Tbs. good olive oil
3 Tbs. toasted chopped walnuts
1 1/2 Tbs. freshly squeezed lemon juice
1 clove garlic
kosher salt and freshly ground black pepper, to taste
2-3 Tbs. chicken broth
4 swai or other firm white fish fillets, approx. 4 oz. each
1-2 Tbs. unsalted butter
In the bowl of a food processor, place the basil and mint leaves, 1/4 cup olive oil, walnuts, lemon juice, garlic, 1/4 tsp. of salt, a few grinds of black pepper and 2-3 Tbs. chicken broth; process till smooth and set aside.
Pat fillet dry with a paper towel and season to taste with salt and pepper. Heat the remaining 1 Tbs. of oil and 1 Tbs. of butter in a large heavy-bottomed skillet over medium high heat until the butter melts; add two fillets and cook until nicely browned and just cooked through, turning once, approx. 4-5 minutes total. Transfer to a platter and cover; keep warm. Repeat with the remaining two fillets, adding remaining tablespoon of butter, if needed, lowering heat, if needed. Serve swai garnished with pesto.
Now You're Cookin',
Chef Alli
