Pan-Seared Fish With Citrus Pesto

By Ali Slagle

Updated April 2, 2025

  • An oval platter topped with bronzed fish fillets finished with a green speckled sauce is photographed from overhead.
    Bobbi Lin for The New York Times. Food Stylist: Eugene Jho.
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Total Time
30 minutes
Rating
5(936)
Comments
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Genovese pesto isn’t the only pesto around: There are many regional variations, including a vibrant and light Sicilian version that stars citrus. This naturally vegan version doesn’t need cheese: The citrus provides acidity, and the umami comes from the capers and toasted nuts. Pistachios and almonds grow abundantly in Sicily, but walnuts or pine nuts also work. Feel free, generally, to adapt this base recipe, as you’ll find Italian citrus pestos made with anchovies, garlic, dried oregano, fennel fronds, dried chile and, yes, cheese. The pesto below eschews cheese as written — Italians historically don't mix seafood and cheese — which only adds to its versatility. Pair it with pasta and fish alike.

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Ingredients

Yield:4 servings

FOR THE PESTO

  • ½ cup toasted pistachios or slivered almonds

  • 2 teaspoons drained and rinsed capers

  • Kosher salt (such as Diamond Crystal)

  • 2 cups mint or basil leaves (or a combination)

  • 1 tablespoon lemon, tangerine or grapefruit zest plus 3 tablespoons juice

  • ⅓ cup extra-virgin olive oil, plus more as needed

FOR THE FISH

  • 4 (6-ounce) fish fillets, such as arctic char, striped bass or salmon, skin on or off

  • Salt

  • Extra-virgin olive oil, for greasing

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

10 grams carbs; 94 milligrams cholesterol; 656 calories; 26 grams monosaturated fat; 11 grams polyunsaturated fat; 9 grams saturated fat; 52 grams fat; 5 grams fiber; 605 milligrams sodium; 39 grams protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    To make the pesto, add the pistachios, capers and 1 teaspoon salt to a food processor and process until coarsely chopped. Add the herbs, citrus juice and a pinch of salt and pulse until the herbs are finely chopped and the nuts are about the size of sesame seeds. Add the olive oil and pulse just until combined. Stir in 1 teaspoon of citrus zest. Taste, then continue to add more zest and salt until the pesto is citrusy and punchy. Thin with 2 to 3 more tablespoons of olive oil until it’s the consistency of a loose paste. Taste, and adjust seasonings as needed. (To use the pesto on pasta, see Tip.)

  2. Step 2

    To make the fish, season it all over with salt and oil. Working in batches if necessary, add the fish (skin-side down, if your fillets are skin-on) to a large (12-inch) nonstick skillet, then heat over medium. Cook until the flesh is opaque ¾ of the way up the sides, 6 to 12 minutes, depending on the thickness of the fish. If the fish is buckling, press it down with a spatula so it makes contact with the skillet. Flip and cook until cooked through, 1 to 2 minutes. Transfer to plates, skin-side up if serving skin-on fish, and eat with a spoonful of pesto.

Tip

  • To make pesto pasta, skip the additional 2 to 3 tablespoons oil and toss the thick pesto with cooked pasta and a little pasta cooking water. Leftovers keep for up to 3 days.

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Ratings

5 out of 5
936 user ratings
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Comments

Nick

What fish might typically be used in Sicily, for this? I somehow doubt salmon, char... so, just curious. Swordfish?

David F.

Made the pesto with pistachios and lemon and orange zest from our trees. Fresh and delicious. I might add anchovy next time for even more umami. Pan frying is a very simple way to cook a skin-on fish filet with surprisingly tasty results. We also tried the pesto on penne and it was yummy.

deborah

Absolutely delicious. I used mint but didn’t have quite enough so filled in with a little parsley and dill.

TasteMyBrisket

This was DELICIOUS. The 3 T of lemon juice I added made it quite mouth-puckering, so I ended up adding more nuts and oil to balance it out. You may want to add 2 tablespoons of lemon juice and then taste as you go for the rest. Like some other commenters, I roasted salmon in the oven. Worked beautifully.

Chiara

I made this as written, using a whole cup of mint (lightly packed) with a cup of basil and the full tablespoon of lemon zest. I served it over barramundi and high-protein rotini. The whole family loved it, even our mint-hater, so it's going into the rotation. I would resist the urge to add garlic or anchovies; I think the charm of this pesto is its fresh bright taste, with only the mildness of the pistachios and olive oil at the low end.

missingbrooklyn

This pesto was glorious. Bright, punchy, and best of all, no garlicky aftertaste to haunt you. Out my leftovers on a tuna sandwich for lunch today and can’t wait to try it. I made this with tilefish (sustainable, sweet, excellent fish—try it if you can find it). Pan searing was good, but next time will revert to grilling it. May try marinating the fillets first in a pesto thinned with olive oil or canola (or, frankly, mayo). Make the pesto ahead of time, marinate when you walk in the door and that’s dinner in under 30, with salad greens as a lovely side.

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