Pistachio Encrusted Sea Bass Recipes

PISTACHIO CRUSTED SEA BASS

Steps:

• Rinse your slices and pat dry. Season sea bass with salt pepper and garlic powder.
• Mix horseradish sauce with duck sauce and 1/4 cup sweet chili sauce.
• Smear mixture over the fish.
• Coat the fish well with crushed pistachios.
• Mix 1/4 cup sweet chili sauce with soy sauce and olive oil and drizzle over the fish.
• Bake on 450 F for 25 minutes.

PISTACHIO CRUSTED SEA BASS WITH LEMON WINE SAUCE

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 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 ENCRUSTED SEA BASS

Steps:

• Heat grill on high flame. In a small bowl mix together lemon pepper, garlic powder, kosher salt, curry powder and the parmesan cheese. Line a cookie sheet with aluminum foil and place fish skin down on the sheet. Spray the fish with the olive oil. Rub the fish with the spice mixture and let sit for 3-5 minutes. Spray one more time with the olive oil and then top with a layer of the pistachios and allow to sit for 10 minutes. Place the fish on the grill while still on the aluminum foil (remove the cookie sheet) and turn the flame to low and allow to cook for 15-20 minutes, depending on the thickness of the fish. Leave on the aluminum foil the entire cooking time and do not turn. When done, the fish will separate from the skin easily with a spatula. Sautéed spinach is a great side for this fish dish. www.DolceDebbie.com

PISTACHIO SEA BASS WITH CRAB SALAD

Steps:

• Make crab salad:
• Blanch sea bean tips in a small saucepan of boiling salted water 30 seconds, then drain in a sieve and pat dry.
• Reserve 1/4 cup sea bean tips for garnish, then stir together remaining tips with crab and scallions. Stir together lime juice and curry powder in a small bowl, then pour over crab and toss well. Add salt and pepper to taste and toss to combine.
• Prepare and cook fish:
• Cut 1 sea bass fillet in half crosswise (each piece should measure about 4 by 3 inches). Season skinned sides of both halves lightly with salt, then stack pieces, skinned sides together, to form a "steak." Brush top generously with egg white and top evenly with about 2 tablespoons pistachios, pressing to adhere. Assemble 5 more servings in same manner.
• Put oven rack in middle position and preheat oven to 350°F.
• Fold 1 sheet of parchment in half crosswise and, starting at 1 end of crease, cut out a half heart shape, keeping vertical crease as long as possible. Unfold heart and arrange on a work surface with point nearest you, then place a fish steak just to 1 side of crease. Fold other half of heart over fish to enclose and, starting at top of crease, turn in edges of parchment in overlapping folds, about 1 inch apart, pressing each fold firmly as you go, to form a tight seal. Tuck last fold under packet and secure with a paper clip. Make 5 more packets in same manner.
• Heat 1 tablespoon vegetable oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sear 2 fish packets, starting with nut sides down, until nuts are pale golden, about 30 seconds (watch closely, as nuts burn easily). Carefully turn packets over with a slotted metal spatula and sear until fish is golden, about 2 minutes. Transfer seared packets, nut sides up, with spatula to baking sheet. Sear remaining packets in same manner, adding more oil to skillet as needed.
• Bake packets until fish is just cooked through, about 13 minutes.
• While fish bakes, divide crab salad among 6 plates, arranging in center as a bed for fish.
• Cut open each packet and lightly brush top (nut side) with 1 teaspoon pistachio oil, then sprinkle with fleur de sel. Carefully transfer fish with spatula to crab salad, discarding parchment, and pour coconut sauce around fish. Sprinkle each with reserved sea bean tips.