A twist on my usual grilled fish was that this time after seasoning with some salt and pepper, I dredged it into some flour and sauteed it.  This gave the fish a great crispy crust that went very nicely with the delicate flaky tilapia.  The cilantro pesto was fresh and had a nice zing from the lemon juice and the few dashes of hot sauce that I added.  

Tilapia with Cilantro Pesto

For the Cilantro Pesto:

• 2 Handfuls of cilantro
• 1 Small handful of baby spinach
• 2-3 Tablespoons extra virgin olive oil (begin by adding 2 tablespoons and then add more to create a smoother consistency if necessary)
• 1/2 Garlic clove
• 1/4 Teaspoon sea salt (start with this and then taste to adjust the seasoning)
• 2 Teaspoon fresh lemon juice
• 1/8 Teaspoon ground cumin
• Hot sauce (I only added a few dashes but add as much or as little as you like)

1)  In a food processor combine all of the ingredients and blend to form a paste – taste and adjust the seasonings to your liking.

For the fish:

• Tilapia (or any fillet of fish that you like and that is fresh at the store – as far as quantities go I usually factor about a 1/4 lb per person)
• Sea salt/Pepper to season the fish (use just a pinch for each side of the fillets)
• Flour (enough to dredge your fillets with a light coating of flour)
• Olive oil for coating the pan

1)  Season your fillets with salt and pepper.  Place the flour on a plate and lightly coat each fillet with the flour evenly on both sides.  Shake off any excess.

2)  Heat a pan over medium heat and add olive oil to lightly coat the pan (a tablespoon or two).  You want there to be a sizzle when the fish is placed in the pan so to check I just flick a little bit of water to test it.  Once it's hot enough add the fillets and allow it to cook for about 3-4 minutes and check to see if it's nicely browned once it's turned a lovely golden brown use a large spatula to flip it over.  Allow it to cook for another 3-4 minutes.  If you're cooking a thick piece of fish these times will take longer – but you'll know it's ready by looking for the nice coloring.  If the fish is a little bit thick sometimes I'll loosely place a piece of aluminum over the pan to hold in the heat and cook the fish through.  You'll know the fish is ready because it will flake easily (you can use a fork to check) and it will have a golden crust. 

Serve the fish with the cilantro pesto.  Enjoy!

Here's my simple version of tzatziki:

1 Cup Greek style yogurt (I used some that I found at Trader Joe's and it was delicious, another brand that you can look for is called Total)

1/4 finely chopped English cucumber – I like to use English cucumbers because you can leave the skins on them and they don't have too many seeds, I scrape out the seeds

1 Tablespoon dried dill (or mint if you prefer)

1 clove garlic finely minced

1/2 teaspoon sea salt

Freshly cracked black pepper

1)  I begin by preparing the garlic, mincing it as finely as possible and then sprinkle with the sea salt and continue to mince.  The coarseness of the sea salt will help further mince the garlic and then you can use the side of the blade of your knife to mush the garlic and salt into a paste.  Creating a paste will allow the garlic and salt flavors to permeate the yogurt sauce without overpowering it or causing anyone to bite into a chunk of raw garlic.  Add this paste to a small bowl. 

2)  Chop the cucumber lengthwise and using a spoon scrape out the seeds – you'll notice that the English cucumbers don't really have many seeds compared to the regular cucumbers so this part is easy.  Then finely chop the cucumber and add it to the small bowl with the garlic.

3)  Add the yogurt, dill, and a few turns of the pepper mill.  Stir all of the ingredients together.  Taste and adjust the seasonings to your liking.  Keep in mind that the garlic flavor will get stronger the longer it has a chance to marinate in the yogurt.  Store in the refrigerator until ready to serve.

Enjoy!

Pesto, as simple as it is, has complex flavors that are refreshing and yet substantial. Each ingredient is very intentional and is apparent without being overbearing. The balance of flavors is harmonious and the aromas from the fresh ingredients as it’s being made are intoxicating. The versatility of pesto is quite remarkable too. With summer almost officially here it’s the perfect recipe to have on hand for any occasion. I wanted to share my basic basil pesto recipe as it differs slightly from the one I shared with you in the post Spring in the City. From pasta salads to a condiment accompanying grilled fish there is really no limit to how pesto can be used. I love how it transforms a simple turkey sandwich or a plate of steaming hot fresh angel hair pasta.

Pesto never gets old for me. Each time I make it, I remember the first time I enjoyed it in a small restaurant tucked away in a little town in Italy near the Swiss border. I ordered it by mistake because I couldn’t understand the menu but at 13 I already knew I’d stumbled across one of the best plates of pesto I’d ever have.

Basil Pesto

2 Big handfuls of fresh basil, remove the stems
1/2 Garlic clove
1/4 Cup toasted pine nuts
1 1/2 Teaspoon lemon juice
1/4 Teaspoon sea salt
3-5 Tablespoons of extra virgin olive oil
1 1/2 Tablespoon of finely grated parmesan cheese

1) In a small dry pan toast the pine nuts over medium heat. Keep an eye on them and shuffle the pan from time to time so that they get a nice even golden color. The pine nuts will toast very quickly, when they are golden on most sides remove from heat and allow to cool.

2) In a food processor (you can also use a blender, just be sure to scrape down the sides frequently with a spatula so that everything gets incorporated) add the basil, garlic, lemon juice, salt, toasted pine nuts, and start to pulse it. Slowly add the olive oil through the feed tube as the blender is running. You’ll notice the pesto start to come together and transform from a coarse mass of basil into a smooth sauce. The reason that I give a range for the amount of olive oil is so that you can control for the consistency that you prefer. For a more coarse thick pesto use less olive oil, for a smoother thinner sauce add a little more. Over time you won’t even need to measure as you’ll develop an eye for your desired consistency. Also, I usually wait to add the parmesan cheese until after I’ve blended the other ingredients. A very important part of the pesto-making process is to taste as you go along and adjust the flavors to your liking. Keep in mind though that the parmesan cheese is very salty so wait until after you’ve added the cheese to adjust for saltiness.