Wednesday, April 2, 2008

Tilapia in Pesto Sauce

I've seen some recipes on the net that uses pesto and some sort of fish fillet. I had some tilapia fillet that I bought, live, from the market and I had asked the fish monger to fillet it for me.

Since the tilapia was very very fresh, it took no time to cook. I noticed that fresh fish seems so cook faster and they're sweeter and more tender than their frozen counterparts.

Anyway, here's my version:

Tilapia in pesto sauce with sauteed asparagus and shitake mushrooms

You will need:
Baby asparagus, sliced in half
Shitake mushrooms, stems removed, caps sliced lengthwise
Olive Oil
2-3 Garlic cloves finely chopped
Oyster Sauce
4 tilapia fillets
Salt and pepper
Calamansi Juice
Pesto Sauce


For the veggies:
1. Place vegetable in salted and rapidly boiling water. Boil for one minute.
2. Drain veggies and place in an ice bath (a bowl filled with ice and cold water to stop the cooking process). Set aside.
Prepare the tilapia:
1. Season tilapia fillet with salt & pepper. Drizzle some calamansi juice. Pat dry to prevent splattering.
2. Heat olive oil and butter in a nonstick pan.
3. Fry tilapia fillet in oil and butter, add some garlic to flavor it while frying.
4. While the fillets are frying, drain and stir fry the veggies in olive oil and butter. Add a few dashes of oyster sauce.
5. Drizzle some pesto sauce (thinned with a little bit more olive oil) over the fillets and veggies.

This dish was an experiment for me and hubby. The flavor was interesting. I would use less butter next time. Otherwise, it was ok. Hubby requested no pesto next time :-( Hubby's not such a fan of pesto.

1 comment:

Toni said...

Pesto and tilapia? Sounds goooood!