Ingredients for Sauteed Striped Bass with Mint Pesto and Spiced Carrots

• 1/4 cup (packed) fresh mint leaves

• 1/4 cup lightly toasted shelled unsalted natural pistachios

• 60ml de azeite de oliva extra-virgem

• 1 dente de alho, descascado

• Sal kosher grosso

• 1 colher de sopa de azeite de oliva extra-virgem

• 2 colheres de sopa de hortelã fresca picada

• 1 colher de sopa de tomilho fresco picado

• 4 (6- to 230g ) striped bass fillets (with or without skin)

• 1/2 colher de chá de sementes de coentro

• 1/2 colher de chá de sementes de cominho

• 1/2 colher de chá de sementes de erva-doce

• 45ml de azeite de oliva extra-virgem, dividido

• 350g medium carrots, peeled, thinly sliced into rounds

• 1/8 teaspoons dried crushed red pepper

• 240ml de caldo de galinha com baixo teor de sal

• 45ml de suco de limão fresco

Blend mint leaves, pistachios, olive oil, and garlic in processor until coarse puree forms. Season with coarse salt. DO AHEAD Can be made 1 day ahead. Cover and chill. Bring pesto to room temperature and stir before using.

Combine olive oil, mint, and thyme in small bowl. Spread herb mixture all over both sides of fish fillets. Cover and refrigerate fish at least 3 hours and up to 5 hours.

Stir all seeds in small dry skillet over medium heat until fragrant, about 2 minutes. Transfer seeds to spice mill or mortar and grind coarsely.

Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add carrots, crushed red pepper, and ground seeds; sauté until carrots begin to brown in spots, about 5 minutes. Add broth and lemon juice and bring to boil. Reduce heat to medium-low, cover, and simmer until carrots are tender, about 6 minutes. Season to taste with salt and pepper. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.

Sprinkle fish with salt and pepper. Heat 1 tablespoon oil in each of 2 large nonstick skillets over medium-high heat. Add fish and cook until browned on both sides and just opaque in centre, about 5 minutes total.

Rewarm carrots just until heated through. Divide carrots and any juices among 4 plates. Top each serving with 1 fish fillet. Spoon pesto over and serve.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.