Saint Peters with Arugula and Brazil Nut Pesto



  • 4 Saint Peters (tilapia) fillets (100-150 g / 3-5 oz each)
  • 2 eggs, lightly beatten
  • 1 cup all-purpose (plain) flour
  • 1 cup dry bread crumbs
  • Vegetable oil, enough for deep frying
  • Juice of 1 lime
  • 1 cup water
  • 40 ml (1.5 fl oz) dry white wine
  • 2-3 tbsp honey
  • 60 g (3 oz) butter, diced

Pesto method:

  • 1 bunch arugula, stems discarded, rinsed and spin-dried
  • 1 garlic clove (use 1/2, if you prefer a milder garlic taste)
  • ½ cup extra virgin olive oil
  • ½ cup Brazil nuts
  • ½ cup grated Parmesan cheese
  • Process all the ingredients in a food processor until a smooth paste is obtained.


  1. Season the fish fillets with salt and lime juice.
  2. Over low heat, add the butter cubes to the pan, one at a time, stirring constantly.
  3. Coat them in the flour, then dip in the eggs and roll in the breadcrumbs.
  4. Deep fry in hot oil. Dry on paper towels and serve with the arugula pesto.

Serves 4


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