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Pan-Roasted Fish With Rice And Cilantro-Edamame Pesto

Golden pan-roasted fish sits on hearty quinoa-brown rice with tender spinach, edamame, and a punchy cilantro pesto. Lime, garlic, and crushed red pepper bring enough flavor to make everyone think you worked much harder than you actually did.
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Prep Time 15 minutes
Cook Time 20 minutes
Course Main Course
Servings 4

EQUIPMENT (PAID LINKS)

Ingredients
  

  • 2 medium limes juiced, about ¼ cup
  • 1 ½ cups packed fresh cilantro leaves and tender stems
  • 3 garlic cloves
  • 2 ½ cups shelled edamame thawed and divided
  • 5 tablespoons olive oil divided
  • ½ teaspoon crushed red pepper flakes
  • 4 white fish fillets 5 to 6 ounces each
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1 teaspoon ground coriander
  • 6 ounces baby spinach about 6 packed cups
  • 1 cup chicken stock
  • 3 cups cooked quinoa and brown rice blend

Instructions

  • Juice the Limes: Cut the limes in half and squeeze about ¼ cup of juice into a small bowl.
  • Build the Pesto: Add the cilantro, garlic, lime juice, 1 cup of the edamame, 4 tablespoons of the olive oil, and crushed red pepper flakes to a food processor.
  • Blend the Pesto: Process until the mixture forms a thick, mostly smooth pesto. Stop and scrape down the sides of the food processor as needed. Set the pesto aside.
  • Season the Fish: Pat the fish fillets dry. Season both sides evenly with the kosher salt, black pepper, and ground coriander.
  • Heat the Skillet: Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat.
  • Sear the Fish: Place the fish fillets in the hot skillet. Cook without moving them for 3 to 4 minutes, or until the bottoms are golden brown.
  • Finish the Fish: Carefully flip the fillets and cook for another 2 to 4 minutes, depending on their thickness. The fish is done when the center is opaque and flakes easily with a fork. Transfer it to a clean plate.
  • Add the Edamame: Reduce the heat to medium. Add the remaining 1 ½ cups edamame to the same skillet.
  • Add the Spinach: Place the baby spinach over the edamame.
  • Pour in the Stock: Add the chicken stock to the skillet.
  • Add the Pesto: Spoon ½ cup of the cilantro-edamame pesto into the skillet. Reserve the remaining pesto for serving.
  • Cook the Vegetables: Toss the spinach, edamame, stock, and pesto together. Cook over medium heat for 3 to 5 minutes, until the spinach is wilted and the liquid has reduced slightly.
  • Plate the Rice: Divide the cooked quinoa and brown rice blend evenly among four plates.
  • Add the Vegetables: Spoon the pesto-coated spinach and edamame over or beside the rice.
  • Finish the Plates: Place one fish fillet on each plate. Spoon the reserved cilantro-edamame pesto evenly over the fish and serve.