Sauteed Striped Bass with Mint Pesto and Spiced Carrots

Ingredients

• ¼ cup shelled unsalted natural pistachios
• 1 garlic clove
• Coarse kosher salt
• 1 cup low-salt chicken broth
• 12 ounces medium carrots
• ½ teaspoon fennel seeds
• 2 tablespoons fresh mint
• + 10 more ingredients
• • 3 tablespoons extra-virgin olive oil
  • ¹/₈ teaspoon dried crushed red pepper
  • ½ teaspoon cumin seeds
  • 1 tablespoon fresh thyme
  • ½ teaspoon coriander seeds
  • 3 tablespoons fresh lemon juice
  • ¼ cup extra-virgin olive oil
  • 1 tablespoon extra-virgin olive oil
  • 4 6- to 8-ounce striped bass fillets (with or without skin)
  • ¼ cup fresh mint leaves

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 ...

View full recipe at Epicurious