Roasted Garlic Red Pepper Pesto Tilapia
Description
Erika Moore's tilapia dish — a vibrant pesto blended from roasted garlic, cilantro, roasted red peppers, blanched almonds, olive oil, lemon juice, salt, and pepper, spread over pan-seared tilapia fillets, then served with roasted vegetables of zucchini, red onion, and orange pepper. A bright, healthy weeknight main ready in under 45 minutes.
Ingredients
Instructions
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Season tilapia on both sides with 1 tsp. paprika, 1 tsp. salt, and 1 tsp. pepper. Set aside.
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In a deep pan over medium heat, add olive oil and garlic cloves. Roast garlic, tossing often, for about 6 minutes until soft and golden.
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Transfer roasted garlic with oil to a food processor. Add cilantro, roasted red peppers, almonds, remaining salt and pepper, and lemon juice. Process until combined. Slowly add 1–2 Tbsp. olive oil while processing until smooth.
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Season vegetables with onion powder, salt, and pepper. Sauté in olive oil until tender, about 8–10 minutes.
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Pan-sear tilapia in hot olive oil for 3–4 minutes per side until cooked through.
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Spoon pesto generously over cooked tilapia. Serve with roasted vegetables.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 380kcal
- % Daily Value *
- Total Fat 24g37%
- Saturated Fat 3g15%
- Cholesterol 65mg22%
- Sodium 480mg20%
- Total Carbohydrate 12g4%
- Dietary Fiber 3g12%
- Sugars 4g
- Protein 32g64%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Roast the garlic cloves slowly in olive oil — they should be soft and golden, not brown. This is what gives the pesto its sweet, mellow garlic flavor.
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