Brown Butter White Fish With Cilantro And Peanut Pesto
If you follow my Telegram channel, you have probably seen this photo. I was thinking to make a toast with white fish first but then changed my mind and made it into an entire dish. First I made some brown butter. Then I fried my fish in it. Added homemade cilantro+roasted peanut pesto and roasted bell pepper purée. Later it turned into my signature dish.
- 2 Tilapia Fillets
- 3 Bell Peppers various colors
- 7 tbsp of Roasted Peanuts
- 1 cup of Cilantro leaves picked
- 5 tbsp of Butter browned
- Olive Oil
Nutrition Per Serving:
- 446 Calories
- 35.1 g Fat
- 92. g Carbs
- 3.6 g Fiber
- 4.6 g Sugar
- 25.8 g Protein
Make brown butter first. Put all of it in a pan over low heat and cook until browned whisking occasionally. Don’t leave the stove until it’s ready, to prevent fire alarm to go off.
Cool brown butter completely before use.
Preheat oven to 400 F.
Cut bell pepper into strips, mix with olive oil, salt, and roast until tender for about 20 minutes.
When peppers are ready, transfer them to a blender, pour a little bit of brown butter and pulse until it turns into a mash.
Put brown butter into a pan over medium heat and add fish once it gets hot.
Cook fish until tender for 5-7 minutes and transfer to a paper towel.
In mortar and pestle combine peanuts, cilantro leaves and olive oil. Mash until it forms into pesto and finish with salt.
Spread your pepper puree on a plate, put tilapia on top and finish with pesto.