Seared blue eye with pistachio mint pesto

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Recipe «Seared blue eye with pistachio mint pesto» presented in category Recipes / Fish, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 800g blue eye trevalla fillet, skin on, 3/4 cup olive oil, 1 cup mint leaves, 125g shelled pistachios, 2 garlic cloves, peeled , 1 bunch baby carrots, trimmed, peeled, 500g green beans, trimmed, Mint leaves, extra, to serve .

Ingredients:

• 800g blue eye trevalla fillet, skin on 
• 3/4 cup olive oil 
• 1 cup mint leaves 
• 125g shelled pistachios 
• 2 garlic cloves, peeled 
• 1 bunch baby carrots, trimmed, peeled 
• 500g green beans, trimmed 
• Mint leaves, extra, to serve 

Instructions

1. Cut the blue eye into 4 even pieces. Pat dry with paper towel and season to taste with salt and pepper. Heat 1/4 cup (60ml) of oil in a large frying pan over a medium-high heat. Cook the blue eye, skin-side down, for 3-4 minutes or until crisp and golden. Turn and cook for 1 minute or until just cooked through. Transfer to a plate.
2. Place the mint, pistachios, garlic and remaining oil in the bowl of a food processor and process until a coarse paste forms. Season to taste with salt and pepper.
3. Cook the carrots and beans in a large saucepan of salted boiling water for 4 minutes or until tender crisp. Refresh under cold running water. Drain well.
4. Place the vegetables and blue eye on serving plates. Dollop with pesto and extra mint leaves and serve immediately.