Recipe from Bon Appetit. This will be the last recipe we make from the April ’07 issue… seeing as Taylor made a mess with the fish and spilled raw fish juice all over the magazine, so now it is contaminated. Ooops. Some good recipes in there too! Makes 4 servings. Fish: 1 tablespoon extra-virgin olive oil 2 tablespoons chopped fresh mint 1 tablespoon chopped fresh thyme 4 6-8oz striped bass fillets (with or without skin) Spiced Carrots: 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 For pesto: blend mint leaves, pistachios, olive oil, and garlic in processor until coarse puree forms. Season with coarse salt. Can be made 1 day ahead; cover and chill, bring to room temperature before using. For fish: combine olive oil, mint, and thyme in small bowl. Spread herb mixture all over both sides of fish fillets. Cover and refrigerate fish at least 3 hours and up to 5 hours (yeah right… we marinated for maybe 30 minutes tops). For spiced carrots: Stir all seeds in small dry skillet over medium heat until fragrant, about 2 minutes. Transfer seeds to spice mill or mortar and grind coarsely. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add carrots, crushed red pepper, and ground seeds; sauté until carrots begin to brown in spots, about 5 minutes. Add broth and lemon juice and bring to a boil. Reduce heat to medium-low, cover, and simmer until carrots are tender, about 6 minutes. Season to taste with salt and pepper. Sprinkle fish with salt and pepper. Heat 1 tablespoon oil in each of 2 large nonstick skillets over medium-high heat. Add fish and cook until browned on both sides and just opaque in center, about 5 minutes total. Divide carrots and any juices among 4 plates. Top each serving with 1 fish fillet. Spoon pesto over and serve.
