Pan-Seared Dorade With Lemon Thyme Pesto

Course : Salsas
Serves: 4
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


1 medium lemon
1/2 Bunch thyme leaves
1/4 Bunch parsley leaves
1/4 Cup olive oil
1 Tablespoon pine nuts -- toasted
1 Teaspoon peanut oil
2 Pounds dorade or New Zealand red snapper

Preparation / Directions:

Peel rind from lemon being careful not to cut off any pith. Squeeze juice from lemon. In a blender combine rind, juice, thyme, parsley, olive oil, and pine nuts and blend until creamy. In a nonstick skillet heat peanut oil over moderately high heat until hot. Add dorade and sear on both sides until just done. Drizzle pesto on serving platter and top with dorade.


Nutritional Information:

144 Calories (kcal); 16g Total Fat; (93% calories from fat); 1g Protein; 2g Carbohydrate; 0mg Cholesterol; 1mg Sodium

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Salsas Recipes