This is a bright and flavorful dish. It’s also light and healthful, and it’s a great spring or summer dish.
4 Tilapia filets
4 cups Cilantro
1 teaspoon Apple Cider Vinegar
1 clove Garlic
¼ cup Pickled Jalapenos
Ginger (small knob)
1 tablespoon honey
Lime (the juice of ¼ to ½ of 1 lime)
Salt (to taste)
Pepper (to taste)
Start by sautéing your sliced onion, minced garlic, and minced ginger in a bit of olive oil. Season with salt and pepper, and cook until the onions are translucent.
When the onions are cooked, transfer everything to a blender, then add your cilantro, jalapenos, lime, salt, pepper, honey, and apple cider vinegar. Add two tablespoons of olive oil, then blend it until smooth. You can add a splash of water if needed, and add olive, salt, pepper, and lime as needed.
Next, cut and season your Tilapia filets, then sauté them on high heat, until they are golden on both sides, and cooked through.
When the fish is cooked, spoon some of your pesto onto the plate, then add your filets on top. Finish with cilantro leaves, serve, and enjoy.