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Tilapia with Carrot-Top Pesto and Israeli Couscous

Carrot-top walnut pesto brings a punch of flavor to pan-fried tilapia while Israeli couscous is a meaty, full-flavored side that's a great alternative to risotto.

  • Author: David (Doggy Daddy)
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 1 hour
  • Yield: 2 1x
  • Category: dinner
  • Method: stovetop
  • Cuisine: Italian

Ingredients

Scale
  • 2 tilapia fillets, patted dry and set aside
  • 5 small multi-colored carrots, topped and sliced

Pesto

  • 2 tbsp finely chopped carrot tops
  • 1 tbsp finely chopped basil
  • 2 tbsp extra virgin olive oil
  • 1.5 tbsp chopped roasted walnuts
  • 1 tbsp grated parmesan cheese

Couscous

  • 3/4 cup multi-colored Israeli couscous
  • 2 tbsp chopped shallot
  • 3 cloves chopped garlic
  • 2 tbsp diced red onion
  • 1/4 red bell pepper, diced
  • 1/4 cup dry white wine
  • 2 cups water

Instructions

Carrot-Top Walnut Pesto

  • Add all pesto ingredients into a bowl plus a pinch of salt and a few turns of cracked black pepper
  • Mix everything together with a spatula and let sit
  • Stir randomly while cooking the rest of the dish

Israeli Couscous

  • Sweat the shallot and garlic in a pot on medium heat until softened
  • Add the couscous with an additional drizzle of oil
  • Stir frequently until the couscous gets some color
  • Add the wine and cook until absorbed
  • Add 1 cup of water and cook until absorbed
  • Add 1 cup of water and cook until reduced roughly by one-half
  • Add the red pepper and red onion, cooking until the liquid is nearly absorbed and check that it's soft and cooked through
  • You don't want the couscous to be dry, so add additional water if needed
  • Set aside

Tilapia

  • Heat a pan on medium-high heat and add a couple tablespoons of grapeseed oil
  • Season tilapia on both sides with sea salt and cracked black pepper
  • Place the tilapia into pan, having the larger portions in the center of the pan
  • Cook on each side for about 2.5 minutes
  • Remove to a tray to rest

Carrots

  • Heat a pan on medium-high heat
  • Drizzle EVOO on carrot slices with a pinch of sea salt and black pepper
  • Sauté until cooked, but not soft, about 5 minutes

Plating

  • Place two large spoonfuls of couscous on each plate
  • Place tilapia on top of the couscous
  • Place carrot slices to the side
  • Top tilapia with pesto
  • Sprinkle everything with a pinch of finely diced carrot top
  • Drizzle with EVOO

Notes

Add up to a tablespoon of chopped capers to the couscous near the end of cooking to add a bit more punch.

Keywords: tilapia, walnut, carrot top, pesto, fish, Israeli couscous