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Red Snapper with Pumpkin Seed Pesto

Serves 2
Time 30 min
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.
Special Diets:
Ingredients
  • Pumpkin Seed Pesto
  • 2 cups unsalted hulled (green) pumpkin seeds
  • 6 tablespoons extra-virgin olive oil, divided
  • 1/2 teaspoon fine sea salt
  • 2 tablespoons lemon juice, divided
  • 3 cloves garlic, smashed
  • 1 cup coarsely chopped fresh cilantro
  • Red Snapper
  • 2 tablespoons unsalted butter
  • 1 clove garlic, minced
  • 1 tablespoon lime juice
  • 1 teaspoon freshly grated lime zest
  • 2 tablespoons minced fresh cilantro
  • 2 (6.0-ounce) red snapper fillets
  • 1/8 teaspoon fine sea salt
  • 1/8 teaspoon ground black pepper
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Method

For the pesto, preheat the 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 1/4 cup 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 the 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 fillets in a baking dish.

Brush fillets with butter-garlic mixture and season with salt and pepper to taste.

Bake fillets until just cooked through, about 12 minutes.

Serve with pumpkin seed pesto.

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.
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  • Pumpkin Seed Pesto
  • 2 cups unsalted hulled (green) pumpkin seeds
  • 6 tablespoons extra-virgin olive oil, divided
  • 1/2 teaspoon fine sea salt
  • 2 tablespoons lemon juice, divided
  • 3 cloves garlic, smashed
  • 1 cup coarsely chopped fresh cilantro
  • Red Snapper
  • 2 tablespoons unsalted butter
  • 1 clove garlic, minced
  • 1 tablespoon lime juice
  • 1 teaspoon freshly grated lime zest
  • 2 tablespoons minced fresh cilantro
  • 2 (6.0-ounce) red snapper fillets
  • 1/8 teaspoon fine sea salt
  • 1/8 teaspoon ground black pepper
Shop with Prime

Exclusively for Prime members in select ZIP codes.