Monkfish Encrusted With Pistachios 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.

PISTACHIO-CRUSTED COD FILLETS

Steps:

• Heat the oven to 425°F. Line a small baking sheet with foil and lightly grease the foil (spray is fine).
• Chop the pistachios into medium-fine pieces. Combine the nuts, breadcrumbs, Parmesan, salt, and pepper in a shallow bowl. Drizzle with the olive oil and toss with a fork until the crumbs are evenly moistened.
• If using fillets with tapered ends, loosely fold the ends under to create a fillet of even thickness. Spread the top of each fillet evenly with the mustard. Press the mustard-coated side of each fillet into the crumb mixture to generously coat the fish. Set the fillets, coating side up, on the prepared pan. Sprinkle the remaining crumb mixture over the fillets to form a thick coating.
• Bake the fillets until the topping is crisp and browned and the fish is cooked through, 10 to 12 min., depending on thickness (see below for doneness test). Serve immediately.

PISTACHIO-CRUSTED SALMON

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine pistachios, panko bread crumbs, Parmesan cheese, and butter in a small bowl; stir with a fork until evenly combined.
• Lightly season salmon fillets with salt and pepper on both sides.
• Heat olive oil in a large oven-safe skillet over medium heat. Sear salmon fillets, flesh-side down, for 2 to 3 minutes. Turn heat off and flip salmon pieces over so skin side is down. Brush tops of salmon evenly with Dijon mustard. Top with pistachio mixture, pressing mixture down onto salmon.
• Bake in the preheated oven until salmon flakes easily with a fork, 10 to 12 minutes. Serve with lemon wedges.

EASY PISTACHIO-CRUSTED SALMON

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Stir mustard, maple syrup, salt, and pepper together in a bowl. Place salmon fillets skin-side down onto the prepared baking sheet and spread mustard mixture on top.
• Bake in the preheated oven for about 10 minutes. Sprinkle pistachios on top of the salmon. Bake until salmon flakes easily with a fork, about 10 more minutes.

MONKFISH ENCRUSTED WITH PISTACHIOS

Steps:

• Preheat oven to 350 degrees. In a food processor, grind pistachios until very fine (but not a paste). Set aside.
• Slice monkfish into 4 servings of approximately equal size (about 5 ounces each) and flatten each lightly between 2 sheets of wax paper or plastic wrap. Set aside.
• In a large oven-proof skillet, heat clarified butter. Meanwhile, season monkfish with salt and pepper. Dip each piece in the beaten egg and dredge, on one side only, in pistachios.
• Saute fish, pistachio side down, in the butter 10 seconds. Turn over carefully and cook 10 seconds more. Place skillet with monkfish into oven and bake 10 minutes. Remove and serve.

PISTACHIO-CRUSTED HALIBUT

Steps:

• Preheat oven to 400° F.
• Combine mustard, lemon peel, salt, and pepper (if desired) in a small bowl; mix well.
• Spread mustard mixture evenly on top side of each halibut fillet. Set aside.
• Combine pistachios, corn meal, and parsley in a medium bowl; mix well.
• Press pistachio mixture evenly into top side of each halibut fillet.
• Place halibut in baking dish, pistachio side up. Bake for 8 to10 minutes, or until halibut flakes easily when tested with a fork.

"POOR MAN'S LOBSTER" - MONKFISH WITH HERB BROWNED BUTTER

Steps:

• Cut fillets: Cut each monkfish into 3 or 4 even size pieces. (Note 1)
• Season: Sprinkle both sides of fish with salt and pepper.
• Rack for resting: Place a rack over a tray (optional, for resting fish, Note 5)

HERB CRUSTED MONKFISH WITH ZUCCHINI SALSA

Steps:

• Method:
• To make the cilantro crust, process all the ingredients except the olive oil to a rough paste. With the processor motor still running, add the olive oil in a thin stream until well combined. Neatly spread a tablespoon of the crust over one side of the fish fillets and set aside.
• To make the salsa, simply combine all ingredients gently together.
• Heat olive oil in a large non-stick frying pan and pan fry the fish fillets on a medium heat until the crust is golden and the fish just cooked through.
• To serve:
• Serve the fish with the zucchini salsa over the top and a fresh potato salad.

PISTACHIO-CRUSTED HALIBUT WITH ROASTED BROCCOLINI

Steps:

• Place a rimmed baking sheet in the center of the oven and preheat to 450˚ F. Grate the lemon zest and set aside. Cut the lemon into 4 wedges and add to a large bowl along with the broccolini, 2 tablespoons olive oil, 1/2 teaspoon salt and the red pepper flakes. Toss to coat. Spread on the hot baking sheet and roast until crisp-tender and charred, flipping halfway through, 15 to 20 minutes.
• Meanwhile, pulse the pistachios in a food processor until finely chopped. Add the reserved lemon zest, panko, za'atar and 1/2 teaspoon salt; pulse to combine. Transfer to a shallow bowl. Press the halibut fillets in the pistachio mixture, turning to fully coat all sides.
• Heat the remaining 3 tablespoons olive oil in a large nonstick skillet over medium heat until hot. Add the halibut and cook, turning once, until golden brown, about 4 minutes per side.
• Season the halibut with salt and divide among plates. Serve with the roasted broccolini and lemon wedges.

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.