Pan-Seared Fish With Citrus Pesto

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.