Coriander and Mint Pesto with Steamed Sole

Alan Roettinger

August 16, 2009

2 Min Read
Coriander and Mint Pesto with Steamed Sole

Prep/cook time: 23 minutes

Serves 4 / Prep tips: Coriander and Mint Pesto with Steamed Sole If you enjoy spicy food, a few zigzags of Sriracha sauce across the top add both extra taste and eye appeal. Serving tip: You’ll have leftover pesto, so use it on pasta, swirled into veggie or bean soup, or spooned over your favorite protein.

1 cup packed fresh mint leaves (1 ounce)

1 cup packed fresh cilantro leaves

4 cloves garlic, crushed

3 tablespoons chopped shallots, divided

1 tablespoon finely chopped fresh ginger

1/3 cup plus 2 tablespoons coarsely chopped roasted salted cashews, divided

¼ cup plus 1 teaspoon almond oil, divided

¼ teaspoon sea salt

¼ teaspoon freshly ground black pepper

1 teaspoons ghee (clarified butter), or soft unsalted butter

1 pound sole fillets

2 tablespoons dry white wine

1 tablespoon fresh lime juice

Sriracha sauce (optional)

1. Coarsely chop mint and cilantro. Whirl garlic in a food processor until chopped, then add mint, coriander, 1 tablespoon shallots, ginger, 1/3 cup chopped cashews, ¼ cup almond oil, salt, and pepper. Pulse a few times to chop finely. Scrape down sides and process to a smooth paste. Scrape into a small bowl, smooth top, and cover surface with remaining 1 teaspoon almond oil. Makes ¾ cup.

2. Select a large skillet with a tight-fitting lid. Smear pan bottom with ghee and scatter 1 tablespoon shallots over it. Lay sole fillets in pan, skin side down, without crowding. Scatter remaining shallots on top and season with salt and pepper. Pour wine around edge, cover, and place over high heat. After 1 minute, remove lid to see if liquid has begun to bubble. Cover, lower heat to medium-low, and cook for about 3 minutes more, or until just opaque.

3. Gently remove fillets with a large spatula and divide among four plates. Add lime juice to pan juices and swirl to combine. Spoon over fish, dividing evenly. Spoon a strip of pesto ½- to ¾-inch thick down the middle of each fillet. If using Sriracha, squeeze a thin stream in a zigzag pattern across fish. Sprinkle with remaining chopped cashews and serve at once, with remaining pesto on the side.

PER SERVING (with 1 1/2 tablespoons pesto): 247 cal, 53% fat cal, 14g fat, 3g sat fat, 57mg chol, 23g protein, 6g carb, 1g fiber, 231mg sodium

About the Author(s)

Alan Roettinger


Alan Roettinger has been a private chef to the stars for over 28 years, and has authored two cookbooks, Omega-3 Cuisine (Books Alive, 2008) and Speed Vegan (Book Publishing, 2010). Visit him and preview his books at, or check out his blog at Vegan Ascent.

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