I can’t recall who gave me this recipe. I’ve had it for years and enjoy making this dish for guests. The basil and mint pesto adds bright flavor and it’s got beautiful presentation, as well.
1 3/4 cups lightly packed fresh basil and mint leaves (I typically use 3 parts basil to 1 part mint) 1/4 cup plus 1 Tbs. good olive oil 3 Tbs. toasted chopped walnuts 1 1/2 Tbs. freshly squeezed lemon juice 1 clove garlic kosher salt and freshly ground black pepper, to taste 2-3 Tbs. chicken broth 4 swai or other firm white fish fillets, approx. 4 oz. each 1-2 Tbs. unsalted butter In the bowl of a food processor, place the basil and mint leaves, 1/4 cup olive oil, walnuts, lemon juice, garlic, 1/4 tsp. of salt, a few grinds of black pepper and 2-3 Tbs. chicken broth; process till smooth and set aside. Pat fillet dry with a paper towel and season to taste with salt and pepper. Heat the remaining 1 Tbs. of oil and 1 Tbs. of butter in a large heavy-bottomed skillet over medium high heat until the butter melts; add two fillets and cook until nicely browned and just cooked through, turning once, approx. 4-5 minutes total. Transfer to a platter and cover; keep warm. Repeat with the remaining two fillets, adding remaining tablespoon of butter, if needed, lowering heat, if needed. Serve swai garnished with pesto.