4 - 6 servings
1 - 1 1/2 pounds fresh tilapia fillets
1/2 tablespoons flour
2 tablespoons Monini Olive Oil
1/3 cup Texas on the Plate® Tomato Pesto Salsa
3/4 cup H-E-B Sour Cream or H-E-B Plain Yogurt
* fresh basil leaves, optional
Cut fish into 4 or 6 portions. Pat dry. Season both sides with salt and sprinkle with flour; shake off excess.
Squeeze 1 lemon for 2 tablespoons juice. Cut second lemon into wedges and set aside.
Heat oil in a large skillet over Medium High heat. Cook fish 2 to 4 minutes per side, depending on thickness. Remove fish to a plate.
Add lemon juice and pesto to skillet; stir until heated. Remove skillet from heat and stir in sour cream or yogurt.
Spoon pesto mixture over fillets and serve with lemon wedges. Garnish with fresh basil leaves, if desired.
No Nutritional Information Available
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