Tilapia with Cilantro-Walnut Pesto

Garlicky, lemony cilantro pesto punches up the flavor of mild white fish such as tilapia, cod, or haddock

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  1-3/4 cups lightly packed fresh cilantro sprigs
  
  


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  1/4 cup plus 1 Tbs. extra-virgin olive oil
  
  


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  3 Tbs. toasted chopped walnuts
  
  


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  1 lemon, half squeezed to yield 1-1/2 Tbs. juice, half cut into wedges
  
  


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  1 medium clove garlic
  
  


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  Kosher salt and freshly ground black pepper
  
  


• 
  
  4 tilapia or other firm white fish fillets (about 1 lb. total)
  
  


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  2 Tbs. unsalted butter
  
  

In a mini food processor or blender, combine the cilantro, 1/4 cup of the oil, the walnuts, lemon juice, garlic, 1/4 tsp. salt, a few grinds of pepper, and 3 Tbs. water. Process until mostly smooth; set aside.

Pat the fish dry and season with 1/2 tsp. salt and 1/4 tsp. pepper.

Heat the remaining 1 Tbs. oil and 1 Tbs. of the butter in a 12-inch nonstick skillet over medium heat until the butter melts and its foam subsides. Cook 2 of the fillets, turning once, until browned and just cooked through, about 4 minutes total. Transfer to a platter, cover, and keep warm. Repeat with the remaining fish and 1 Tbs. butter, adjusting the heat as necessary.

Serve the fish with the pesto and lemon wedges.