Smoky Tilapia with Red Pepper Pesto

We have been eating out too much lately and as a result both of us have grumbly stomachs. I decided to make something healthy and quick.  This was delicious.  I ate part of the pesto right out of the bowl.  The fish is smoky, so you can use less paprika if that doesn’t appeal to you.  However, the sweet peppers offer a perfect foil to the smoky paprika.

I served the fish with Wilted Spinach and couscous. The entire meal from start to finish took me 35 minutes. And I felt good about serving it.  Healthy, fast, easy tasty….What is there to not like?

Servings: 

Time:  prep: 10 minutes, cook: 14-20 minutes

Hardware:  Measuring cups and spoons, a small bowl, paper towels, measuring spoons, a knife, a baking sheet, foil, a large, metal spatula, a small skillet, a food grinder (processor or blender), a rubber spatula, and an airtight container

Ingredients:

Smoky Tilapia with Red Pepper Pesto

• 1pound tilapia
• 2 tablespoons very cold butter
• ½ tablespoon garlic powder
• ½ tablespoon smoked paprika
• ½ teaspoon salt
• Cooking spray

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• 1 tablespoons butter
• ¼ cup slivered almonds
• 5 chopped garlic gloves
• 2 fire roasted red peppers
• ¼ cup grated Parmesan cheese
• Olive oil
• Salt

1. Preheat the oven to 450°.  Line the baking sheet with foil. Spray with cooking spray.
2. Rinse the fish in clean water and pat dry.  Cut into serving sizes.
3. Mix the garlic powder, paprika, and salt in the small bowl and set aside. Slice the butter into thin pats. Set aside
4. Place the fish onto the prepared baking sheet. Sprinkle the fish with half of the paprika mixture. Cover the fish with ½ the butter slices. Bake the fish for 7 minutes and then turn with the spatula.
5. Season the other side of the fish with the remainder of the paprika.  Cover with the remaining butter.
6. Bake for 5-7 minutes on the second side depending on the thickness of the fillets.  Be careful to not overcook the fish.  It is done when it is opaque and flakes easily.
7. While the fish is baking, place 1 tablespoon butter, the almonds and garlic in the skillet over high heat.  Toast for 2-4 minutes or until the almonds begin to brown on the edges.  Watch carefully because the nuts will burn.
8. Scrape the contents of the skillet into the food processor. Add the roasted peppers and Parmesan cheese. Pulse until peppers are ground. Stop and scrape down the sides the spatula. Turn the processor back on and slowly add a little olive oil. Add enough oil for the pesto to be the consistency of a thick paste. Taste and adjust the salt. Scrape into the container and set aside. Any leftovers can be stored in the fridge and served over chicken or stirred into cream cheese for a delicious spread.
9. To serve plate the fish and top each slice with 2 tablespoons of the room temperature pesto.