Name: Sautéed Striped Bass with Mint Pesto and Spiced Carrots
Yield: Makes 4 Servings
Ingredients: 1/4 cup (packed) fresh mint leaves; 1/4 cup llightly toasted shelled unsalted natural pistachios; 1/4 cup extra-virgin olive oil; 1 garlic clove, peeled; Coarse kosher salt; 1 tablespoon extra-virgin olive oil; 2 tablespoons chopped fresh mint; 1 tablespoon chopped fresh thyme; 4 6- to 8-ounce striped bass fillets (with or without skin); 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

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