Seared Tilapia with Sweet Pea Pesto

Creamy Lemon Cauliflower "Risotto"
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Ingredients

  • 1 lemon
  • ½ bunch fresh parsley
  • 1 (1-oz) pkg fresh basil
  • 1 cup frozen green peas, thawed
  • ½ cup freshly grated Parmesan cheese
  • ¼ cup pine nuts
  • 2 Tbsp extra virgin olive oil 
  • 3 cloves garlic
  • ½ tsp salt, divided
  • ½ tsp pepper, divided 
  • 6 (6-oz) tilapia fillets
  • 1 tsp Italian seasoning 
  • 2 Tbsp butter

Instructions

  1. Grate zest and squeeze juice from lemon. Puree parsley, basil, peas, cheese, nuts, oil, garlic, and ¼ tsp each salt and pepper in a food processor or blender until smooth, scraping sides as needed.
  2. Sprinkle fish with seasoning and ¼ tsp each salt and pepper.
  3. Melt butter in a large large skillet over medium-high heat. Cook fish, in batches, 4 minutes per side or until fish flakes with a fork.
  4. Top fish with pesto. Serve over Creamy Lemon Cauliflower "Risotto" recipe.

Side Dish Ingredients

  • 2 lemons
  • 2 cloves garlic, minced
  • 1 shallot, minced
  • 1 Tbsp olive oil
  • 1½ (12-oz) pkg cauliflower crumbles 
  • ½ cup low-sodium chicken broth
  • ¼ cup heavy cream 
  • 1 Tbsp butter
  • ¾ cup freshly grated Parmesan cheese
  • 2 Tbsp chopped fresh parsley
  • ½ tsp pepper 
  • ¼ tsp salt

Side Dish Instructions

  1. Grate zest and squeeze juice from lemons; set aside.
  2. Cook garlic and shallot in hot oil in a large saucepan oven medium-high heat 1 to 2 minutes or until lightly browned.
  3. Stir in cauliflower; cook 3 to 4 minutes, stirring occasionally. Stir in broth; reduce heat, and cook 5 minutes or until cauliflower is tender.
  4. Stir in lemon zest, lemon juice, cream, butter, and cheese; cook 7 to 8 minutes or until thick and creamy.
  5. Stir in parsley, pepper, and salt.

Nutritional Information

Main Side Total
Servings 6 6
Calories
329
145
474
Fat (g) 17 11 28
Sat. Fat (g) 5 5 10
Protein (g) 38 5 43
Carb (g) 6 8 14
Fiber (g) 2 2 4
Sodium (mg) 461 328 789

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