Pan-Seared Fish With Citrus Pesto
Updated April 2, 2025
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup toasted pistachios or slivered almonds
- 2teaspoons drained and rinsed capers
- Kosher salt (such as Diamond Crystal)
- 2cups mint or basil leaves (or a combination)
- 1tablespoon lemon, tangerine or grapefruit zest plus 3 tablespoons juice
- ⅓cup extra-virgin olive oil, plus more as needed
- 4(6-ounce) fish fillets, such as arctic char, striped bass or salmon, skin on or off
- Salt
- Extra-virgin olive oil, for greasing
For the Pesto
For the Fish
Nutritional analysis per serving (4 servings)
656 calories; 52 grams fat; 9 grams saturated fat; 0 grams trans fat; 26 grams monounsaturated fat; 11 grams polyunsaturated fat; 10 grams carbohydrates; 5 grams dietary fiber; 1 gram sugars; 39 grams protein; 605 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To make the pesto, add the pistachios, capers and 1 teaspoon salt to a food processor and process until coarsely chopped. Add the herbs, citrus juice and a pinch of salt and pulse until the herbs are finely chopped and the nuts are about the size of sesame seeds. Add the olive oil and pulse just until combined. Stir in 1 teaspoon of citrus zest. Taste, then continue to add more zest and salt until the pesto is citrusy and punchy. Thin with 2 to 3 more tablespoons of olive oil until it’s the consistency of a loose paste. Taste, and adjust seasonings as needed. (To use the pesto on pasta, see Tip.)
- Step 2
To make the fish, season it all over with salt and oil. Working in batches if necessary, add the fish (skin-side down, if your fillets are skin-on) to a large (12-inch) nonstick skillet, then heat over medium. Cook until the flesh is opaque ¾ of the way up the sides, 6 to 12 minutes, depending on the thickness of the fish. If the fish is buckling, press it down with a spatula so it makes contact with the skillet. Flip and cook until cooked through, 1 to 2 minutes. Transfer to plates, skin-side up if serving skin-on fish, and eat with a spoonful of pesto.
- To make pesto pasta, skip the additional 2 to 3 tablespoons oil and toss the thick pesto with cooked pasta and a little pasta cooking water. Leftovers keep for up to 3 days.
Private Notes
Comments
What fish might typically be used in Sicily, for this? I somehow doubt salmon, char... so, just curious. Swordfish?
Made the pesto with pistachios and lemon and orange zest from our trees. Fresh and delicious. I might add anchovy next time for even more umami. Pan frying is a very simple way to cook a skin-on fish filet with surprisingly tasty results. We also tried the pesto on penne and it was yummy.
Absolutely delicious. I used mint but didn’t have quite enough so filled in with a little parsley and dill.
I'm a pesto lover and this one is fantastic! I used monkfish and couldn't stop eating the pesto with a spoon while the fish cooked. Used 1/2 basil and 1/2 mint. Cooking was a little trricky since the fish pieces were different thicknesses but it all came out great!
Made this last night with pistachio and basil, with cod fillets broiled. I went all out and made spaghetti with the pesto as well. First I used Meyer lemons for citrus but the pesto was a tad too sharp so ended up adding a splash of tangerine juice and it was perfect. I also didn’t have enough capers so added a tsp of sun dried tomato paste. Very adaptable and easy recipe
Help I’m finding this very bland. I’ve added extra zest. I used mint and basil and pistachios. Considering adding a little bit of vinegar. It just doesn’t have any thing interesting.