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Sautéed Striped Bass with Mint Pesto and Spiced Carrots


Sautéed Striped Bass with Mint Pesto and Spiced Carrots Recipe

Ingredients:
  • 1/4 cup (packed) fresh mint leaves
  • 1/4 cup llightly toasted shelled unsalted natural pistachios
  • 1/4 cup extra-virgin olive oil
  • 1 garlic clove, peeled
  • Coarse kosher salt
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons chopped fresh mint
  • 1 tablespoon chopped fresh thyme
  • 4 6- to 8-ounce striped bass fillets (with or without skin)
  • 1/2 teaspoon coriander seeds
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon fennel seeds
  •  
  • 3 tablespoons extra-virgin olive oil, divided
  • 12 ounces medium carrots, peeled, thinly sliced into rounds
  • 1/8 teaspoon dried crushed red pepper
  • 1 cup low-salt chicken broth
  • 3 tablespoons fresh lemon juice
Directions:
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