Hawaiian Pesto-Crusted Ono
- To make the pesto, in a blender or food processor, combine the cilantro, mint, nuts, ginger, lemon juice, garlic, salt, and cayenne. Process on high speed. Scrape down the sides.
- With the machine running, slowly add 1/4 cup of the canola oil in a steady stream to form a thick paste. (If too tight, add slightly more oil, 2 teaspoons at a time with the machine running.)
- Scrape down the sides and process again. Adjust seasoning, to taste.
- Place the fish in a large baking dish and smear both sides with the pesto. Refrigerate for 1 hour.
- In a large skillet, heat the sesame oil over medium-high heat. Add the won ton strips and fry until crisp. Remove and drain on paper towels.
- Heat the remaining 1/4 cup canola oil in a large non-stick skillet over high heat until hot but not smoking. (Or, if using 2 skillets, use 2 tablespoons per pan.)
- Remove the fish from the refrigerator and pat the pesto sauce firmly onto both sides, adding more if necessary.
- Add the fish fillets to the pan in batches to prevent overcrowding and cook until crusted on both sides and the fish is just cooked through, 2 to 3 minutes per side.