Pan-Seared Swai Fillets with Basil-Mint Cilantro (As seen on WIBW 13 News This Morning, Thursday, Sept. 12, 2013)
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.