Fish With Pistachio Butter Sauce Recipes

PISTACHIO-CRUSTED FISH FILLETS

Steps:

• Place egg white in a shallow bowl. Combine the pistachios, bread crumbs, parsley, pepper and salt in another shallow bowl. Dip fillets in egg white, then pistachio mixture., Place fish on a baking sheet coated with cooking spray. Drizzle with butter. Bake at 450° for 8-10 minutes or until fish flakes easily with a fork.

GRILLED FLATFISH WITH PISTACHIO-HERB SAUCE

Steps:

• Sauce:
• Toast pistachios in a dry small skillet over medium-low heat, tossing occasionally, until browned in spots, about 5 minutes. Let cool, then finely chop.
• Gently mix pistachios, prunes, garlic, parsley, mint, tarragon, kimchi brine, and vinegar in a medium bowl to combine; season with salt. Whisk in oil, then taste and season spoon sauce with more salt if needed.
• Fish and assembly:
• Prepare a grill for medium heat. Using a chef's knife, cleaver, or serrated knife, cut fish crosswise into 2"-4"-wide planks (the larger the fish, the wider the planks); halve planks if fish is large. Pat fish dry, rub all over with oil, and season with salt and Aleppo-style pepper. Grill fish, undisturbed, until about 70 percent cooked through (use a knife to slide into flesh to check), about 5 minutes. The skin should release easily from the grate when the fish is ready to turn. If it's sticking, keep cooking.
• Using a large fish spatula, turn fish over and grill until cooked through (fish is done when a paring knife easily pierces the flesh along the side), about 2 minutes.
• Transfer fish to a platter and spoon sauce over.

GRILLED FISH FILLET WITH PESTO SAUCE

Steps:

• Heat the Philips Airfryer to 180C.
• Brush the fish fillets with the oil and season with pepper & salt. Place in the cooking basket of the Airfryer and slide the basket into the Philips Airfryer. Set the timer for 8 minutes.
• Pick the basil leaves and place them with the garlic, pine nuts, Parmesan cheese and olive oil in a food processor or pestle and mortar. Pulse or grind the mixture until it turns into a sauce. Add some salt to taste.
• Place the fish fillets on a serving plate and serve them drizzled with the pesto sauce.

PISTACHIO BUTTER

Steps:

• Gather the ingredients. If your pistachios are not shelled, shell them before beginning.
• Place the shelled pistachios and salt in the bowl of a food processor . Close the lid and process.
• In the first minute or so, the pistachios will begin to grind into a fine powder.
• As the food processor continues to run, the powder will begin to thicken slightly. For a few minutes, the ground nuts will remain powdery, but don't be concerned. As the mixture continues to process, the fats in the pistachio nuts will release.
• Eventually, the powdery consistency will transform into the thick "buttery" consistency we associate with nut butter. If you prefer a slightly thinner nut butter, you can drizzle in a very small amount of neutral-flavored oil like vegetable oil or canola oil into the food processor as it runs.
• Once the pistachio butter has achieved the desired consistency, spoon into an airtight container. Store in the refrigerator.
• Enjoy.

PISTACHIO ENCRUSTED GROUPER WITH MARSALA

Steps:

• 1. In one pot, brown butter. Then let cool to a warm temp. In a second pot, add wine, honey and extract and reduce by 1/3. Add to butter pot and keep warm. Set aside
• 2. To crust grouper, cut fish into two 8oz portions. Dredge one side with flour. On same side dredge with egg wash ( egg and cold water mixed together) .mix bread crumbs and nuts and encrust grouper with mixture. Salt n pepper grouper.
• 3. Oil the bottom of a sauté pan. Place fish in pan with crust side down. Preheat oven to 350 degrees and bake fish crust side down for 6-7 minutes. Flip fish and bake until tender. Serve fish over smashed baby red potatoes with sauce, and add a simple salad.

FISH WITH PISTACHIO BUTTER SAUCE

Steps:

• 1. Dredge fillets in flour. Saute fillets in oil and 1 tablespoon melted butter in a large nonstick skillet over medium heat 2 minutes on each side or until fish flakes easily when tested with a fork. Remove fillets from skillets, and place on a serving platter; keep warm.
• 2. Add green onions, vermouth, and chicken broth to skillet. Cook over high heat until the liquid is reduced to about 1/2 cup. Reduce heat to low; add 1/4 cup butter, adn stir until butter melts. Stir in chopped pistachios. Spoon sauce over fish. Garnish, if desired.

SWORDFISH STEAKS WITH PISTACHIO BUTTER SAUCE

Steps:

• Cook the pistachios in 1 T. of the butter in a large skillet over medium heat, stirring often until browned, 3 to 4 minutes. Remove from pan with a slotted spoon and drain on paper towels.
• Sprinkle swordfish steaks with salt and pepper; cook in the same large skillet over medium-high heat in 1 T. oil and remaining 1 T. butter until almost cooked, about 3 minutes on each side. Remove and place on serving platter.
• Add wine and lemon juice to pan and simmer 2 minutes, stir in parsley.
• Pour sauce over steaks and sprinkle with nuts.

SALMON WITH CRANBERRY PISTACHIO SAUCE

Steps:

• In 2-quart saucepan, mix cranberries, sugar, orange juice and jelly. Heat to boiling; reduce heat. Simmer uncovered 20 minutes, skimming off any foam that collects on surface. Remove from heat. Stir in 1/2 cup nuts; keep warm.
• Set oven control to broil. Spray broiler pan rack with cooking spray. Place fish, skin side down, on rack in broiler pan. Mix lime juice, butter and salt; pour over fish.
• Broil with top 4 inches from heat 8 to 10 minutes or until fish flakes easily with fork. Top fish with sauce. Sprinkle with nuts.

PISTACHIO ENCRUSTED COD WITH THAI COCONUT SAUCE

Steps:

• Preheat oven to 350 degrees convection or 375 conventional.
• Chop pistachios or coarse grind in food processer.
• Beat two eggs with salt and pepper.
• Dip cod loins in egg mixture.
• Coat cod loins in the pistachio, pressing into fish to coat.
• Place fish in oven and cook until internal temperature reaches 145 degrees, about 30 minutes depending on thickness.
• While the fish is cooking, make zucchini into noodles with a spiralizer (preferred) or thinly shaved with a vegetable peeler.
• This recipe calls for raw zucchini noodles, but you can saute in butter for two to three minutes if you prefer warm/cooked zoodles.
• Place a pile of zucchini on each plate.
• Place pouch of sauce in a pan over medium heat.
• Add half a cup of water, two tablespoons parsley, salt and pepper.
• Stir until combined and let simmer for 5 minutes.
• Cover zoodles with approximately 1/4 cup of sauce.
• Place cooked fish over zoodles.
• Add approximately 1/4 cup additional sauce over fish.
• Garnish with remaining parsley and whole pistachios if desired.

PISTACHIO CRUSTED HALIBUT

Steps:

• Preheat oven to 425°F. Line a baking pan with parchment paper. Combine first 6 ingredients in a shallow bowl. Brush top of halibut fillets with mayonnaise. Set one piece of halibut, mayonnaise-side down, on pistachio mixture. Press down on fish to help pistachio mixture adhere. Set fish, coated-side-up, in baking pan. Repeat with other fillets. Top fish with any pistachio mixture left in the bowl. Bake fish for 12 to 14 minutes, or until just cooked through. Plate fish and garnish with lemon slices. Note: Shelled pistachios are available in our Bulk Foods Department. To coarsely crush them, place them in a thick plastic bag and hit with a kitchen hammer. You could also roll and crush them with a rolling pin. Panko breadcrumbs are sold in our Ethnic foods aisle.

PISTACHIO COD IN A WHITE WINE BUTTER SAUCE

Steps:

• Cook couscous according to instructions. Season fish with smoked paprika, salt, and pepper on both sides. (Pulverize pistachios in a food processor if not already done so; alternatively, finely chop nuts with a sharp knife). Melt 2 tablespoons of butter in a pan over low-medium heat. Add shallots, cooking until tender. Add pistachios and cook for 1-2 minutes. Pour in white wine, reducing over low heat for about 5 minutes. Place cod fillets in sauce and simmer until cod has fully cooked on both sides. Add 2 more tablespoons of butter; melt until fully incorporated. Top with fresh chopped parsley. Spoon fish over warm, cooked couscous.