Red Snapper with Pumpkin Seed Pesto

Red Snapper with Pumpkin Seed Pesto

Serves 2

Pumpkin seed pesto, featuring roasted pumpkin seeds, olive oil, cilantro and garlic, is a versatile sauce for your repertoire. Use leftover pumpkin seed pesto as a spread on sandwiches, tossed with pasta or served over vegetables.

Ingredients: 
  • Pumpkin Seed Pesto
  • 2 cups unsalted hulled (green) pumpkin seeds
  • 6 tablespoons extra-virgin olive oil, divided
  • 1/2 teaspoon sea salt
  • 1/4 cup water
  • 2 tablespoons fresh lemon juice, or to taste
  • 3 garlic cloves, smashed
  • 1 cup coarsely chopped fresh cilantro
  • Red Snapper
  • 2 tablespoons unsalted butter
  • 1 clove garlic, minced
  • 1 tablespoon fresh lime juice
  • 1 teaspoon freshly grated lime zest
  • 2 tablespoons minced fresh cilantro
  • 2 (6-ounce) red snapper fillets
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Method: 

For the pesto, preheat oven to 375°F. Toss pumpkin seeds with 2 tablespoons of the olive oil and sea salt. Roast for 10 to 15 minutes until seeds are puffed and fragrant. Transfer to a plate and cool.

Combine cooled seeds in a food processor with water, lemon juice, garlic, cilantro and remaining 4 tablespoons oil. Pulse until mixture forms a coarse paste. Taste and adjust seasoning with salt and pepper.

For the red snapper, increase oven temperature to 400°F. In a small skillet cook butter over moderate heat until it begins to brown. Stir in garlic and cook until golden, about 2 minutes. Remove skillet from heat and stir in lime juice, lime zest and cilantro.

Put fish fillets in a baking dish. Brush fillets with butter-garlic mixture. Season fillets with salt and pepper to taste. Bake fillets until just cooked through, about 12 minutes. Serve with pumpkin seed pesto.

Nutritional Info: 
Per Serving:420 calories (240 from fat), 27g total fat, 10g saturated fat, 95mg cholesterol, 170mg sodium, 3g carbohydrate (0g dietary fiber, 0g sugar), 39g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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