BASIL MINT PESTO~
2c fresh basil
1/2 c fresh mint
2 T pressed garlic
3 T lightly toasted pine nuts
1/3 c EVOO
1/3 c freshly grated parmesan
salt and pepper to taste
Combine herbs, garlic, nuts, EVOO in food processor and puree til smooth. Transfer to a bowl and combine salt and pepper and cheese. The mixture should be thick and not runny. (You can store in fridge for up to 5 days or freeze for 3 months.)
6 tilapia fillets, about 4 ounces each
salt and freshly ground pepper
6 (8in) rice paper rounds
pesto ( see pesto recipe above)
2 T EVOO
Lightly season the tilapia fillets with salt and pepper. Dip a rice paper round completely in tepid water and wet thoroughly. Transfer the paper to a dry tea towel or cutting board. Lay a piece of fish on the lower third. Top the fish with 1 T of pesto sauce and spread it out evenly over fish. Fold the sides of the rice paper over the fish and then fold the bottom edge up and the top part down to enclose. Repeat with remaining fish fillets.
In a nonstick pan, heat EVOO over medium heat. When oil appears shimmering it is hot enough to cook the fish. Add fish packets, saute until rice paper is golden brown on both sides and halibut is opaque. 4-5 minutes total.
**You can use any white meat fish. We have used walleye, halibut, and tuna before with great results also.