PISTACHIO-CRUSTED FISH FILLETS
What a fresh, fun, absolutely delicious way to fix orange roughy in a hurry! Our taste panel relished the nutty crunch of the pistachio and parsley crust. A great way to bring more fish-and omega 3s-to the family table. Marie Stupin - Roanoke, Virginia
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 295 calories, Fat 13g fat (3g saturated fat), Cholesterol 112mg cholesterol, Sodium 444mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 2g fiber), Protein 34g protein.
PISTACHIO COD IN A WHITE WINE BUTTER SAUCE
Pistachio Cod in a White Wine Butter Sauce is one of the quickest and delicious meals you can make in about 20 minutes.
Provided by Handy Chef
Time 25m
Number Of Ingredients 9
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.
SALMON WITH PISTACHIO-BASIL BUTTER
Provided by Jane Bronk-Gorman
Categories Food Processor Fish Bake Low Carb Basil Pistachio Salmon Healthy Bon Appétit Colorado
Yield Serves 6
Number Of Ingredients 8
Steps:
- Process pistachios, 10 basil leaves and garlic cloves in processor until finely chopped. Add 1/2 cup butter and 1 teaspoon lime juice and process until incorporated into mixture. Season to taste with salt and pepper. Transfer butter mixture to small bowl. Refrigerate until well chilled. (Pistachio butter can be prepared up to 4 days ahead.)
- Preheat oven to 400°F. Butter 9x13-inch baking dish. Place salmon fillets in dish in single layer. Pour white wine over. Season salmon with salt and pepper. Bake salmon until almost opaque on top, about 10 minutes. Place 2 tablespoons pistachio butter atop each salmon piece. Continue baking until salmon fillets are just opaque in center, about 5 minutes. Transfer salmon to plates. Garnish with basil if desired and serve immediately.
FISH WITH PISTACHIO BUTTER SAUCE
Use any firm, white fish for this recipe. I like red snapper or amberjack. Quick to make, so a good recipe for a weeknight.
Provided by Lynette !
Categories Fish
Time 25m
Number Of Ingredients 9
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.
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CRISP SKILLET SEA BASS WITH PISTACHIO BUTTER. - HOW …
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- To make the pistachio butter, add the pistachios to a food processor and pulse until small powdery crumbs remain. It’s okay if there are a few larger pieces. Add the butter to a bowl and stir in the pistachios, mixing well to combine. I like the butter to be a bit chilled, so either place the bowl in the fridge or scoop the butter into a piece of plastic wrap and mold it into the shape you’d like before sticking it in the fridge. (Note: this makes a pretty good amount of butter so if you want less, cut the recipe in half. Or just save it and put it on EVERYTHING.)
- To make the salsa/slaw, combine all of the ingredients in a large bowl and toss well to combine. Place the slaw in the fridge until ready to use.
- To make the crispy tortillas, heat a large skillet (I like to use a cast iron skillet and then I’ll cook the fish in the same one) over medium-high heat. Add the olive oil about 1 tablespoon at a time and once it’s hot, add a tortilla to the skillet and cook on each side for about 1 minute. The tortillas should be golden and slightly puffy. Remove each from the skillet and allow them to rest on a paper towel to cool, then tear them into pieces.
- Pat the fish completely dry with a paper towel – this is important because it helps the outside of the fish to crisp up. Season both sides of each piece with the salt, pepper, paprika and garlic powder. (If you love any other spices, you can add them in here.) Heat a large cast iron skillet over medium-high heat. You want it hot. Once hot, add the olive oil and butter. As soon as the butter melts, add the sea bass into the skillet and cover, cooking for about 3 minutes. Gently flip the fish (it should be deeply golden and crisp on the skillet side – if it isn’t, your skillet needs to be hotter) and cover the skillet again, cooking for an additional 2 to 3 minutes. Turn off the heat and keep the skillet covered for another 1-2 minutes. Remove the cover and scoop a small amount of pistachio butter on top of each filet. Serve immediately with the slaw and crispy tortillas.
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