2 cups unsalted hulled (green) pumpkin seeds
4 tablespoons coconut oil
1/2 teaspoon sea salt
1/4 cup water
2 tablespoons fresh lemon juice, or to taste
3 garlic cloves, smashed
1 cup coarsely chopped fresh cilantro
4 (6-ounce) mahi-mahi fillets (each 6 oz. fillet is 2 servings)
Pesto Directions (can be made up to 3 days ahead):
Combine cooled seeds in a food processor with water, lemon juice, garlic, cilantro and 4 tablespoons oil. Pulse until mixture forms a coarse paste. Taste and adjust seasoning with salt and pepper.
Preheat oven to 375°F. Top fish with pesto mixture and let sit 15–30 minutes. Bake skin-side down about 10 minutes. Use a metal spatula to loosen fish from skin and remove fillet(s) to a serving platter.
Makes 8 servings. Make a batch and freeze. Thaw individual portions as needed.