Pistachio Crusted Sea Bass With Lemon Wine Sauce Recipes

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PISTACHIO CRUSTED SEA BASS WITH LEMON WINE SAUCE



Pistachio Crusted Sea Bass with Lemon Wine Sauce image

An easy and delicious way to prepare fish for any of your Yom Tov meals This recipe, which uses very basic ingredients, is a Passover winner. READ MORE

Provided by Recipe By Elky Friedman

Categories     Mains

Yield 4

Number Of Ingredients 9

4 (approximately 6-ounce) sea bass fillets
salt, for sprinkling
pepper, for sprinkling
1 tablespoon Gefen Olive Oil
6 ounces shelled pistachio nuts, crushed to coarse crumbs
4-6 lemon slices (see note)
2 tablespoons Gefen Olive Oil
1 cup Baron Herzog Chenin Blanc or other dry white wine
Jezreel Valley Levanim

Steps:

  • Preheat oven to 400 degrees Fahrenheit.
  • Season fish liberally with salt and pepper. Brush with olive oil.
  • Place crushed pistachios on a plate. Coat each fillet in the pistachio crumbs. Place fillets in a baking pan. Bake seven to eight minutes until golden brown.
  • Meanwhile, heat olive oil in a small saucepan. Add lemon and white wine. Bring to a simmer and cook for 10 minutes, to thicken slightly.
  • Drizzle sauce over fish before serving.

PISTACHIO-CRUSTED SALMON WITH LEMON CREAM SAUCE



Pistachio-Crusted Salmon with Lemon Cream Sauce image

Nutty pistachios add color and crunch when sprinkled on salmon. The cream sauce gives the dish a lemony smooth finish. -Ann Baker, Texarkana, Texas

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 12

4 salmon fillets (1 inch thick and 6 ounces each)
1 teaspoon sea salt
1/2 teaspoon coarsely ground pepper
1/4 cup mayonnaise
1/2 cup finely chopped pistachios
SAUCE:
1 shallot, chopped
1 tablespoon olive oil
1 cup heavy whipping cream
2 teaspoons grated lemon zest
1/4 teaspoon sea salt
1/8 teaspoon cayenne pepper

Steps:

  • Place fillets on a greased baking sheet; sprinkle with salt and pepper. Spread with mayonnaise and sprinkle with pistachios., Bake at 375° for 15-20 minutes or until fish flakes easily with a fork., Meanwhile, in a small saucepan, cook and stir shallot in oil over medium-high heat until tender. Add cream, lemon zest, salt and cayenne; bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until thickened, stirring occasionally. Serve with salmon.

Nutrition Facts : Calories 699 calories, Fat 59g fat (20g saturated fat), Cholesterol 172mg cholesterol, Sodium 837mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 34g protein.

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