Sauteed Striped Bass with Mint Pesto and Spiced Carrots

Sauteed Striped Bass with Mint Pesto and Spiced Carrots
Photo by Brian Leatart


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

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


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