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Pistachio Crust Fish Fillets Recipe
|Shelled salted pistachios||1⁄2 Cup (8 tbs), finely chopped|
|Fine dry bread crumbs||1⁄3 Cup (5.33 tbs)|
|Minced parsley||1⁄4 Cup (4 tbs)|
|Boned skinned whitefish||16 Ounce (4 Fillets, 4 Ounce Each, Such As Sole / Orange Roughy)|
|Butter/Margarine||1⁄8 Pound (1/4 Cup)|
|Green onions||2 , ends trimmed, thinly sliced|
|Drained capers||1 Tablespoon|
Serving size: Complete recipe
Calories 1308 Calories from Fat 740
% Daily Value*
Total Fat 83 g128.3%
Saturated Fat 34.8 g174.2%
Trans Fat 0 g
Cholesterol 637.3 mg
Sodium 1449.5 mg60.4%
Total Carbohydrates 33 g10.9%
Dietary Fiber 7.8 g31.1%
Sugars 2.1 g
Protein 108 g215.2%
Vitamin A 86.8% Vitamin C 52.4%
Calcium 37.7% Iron 25.9%
*Based on a 2000 Calorie diet
In an 8- to 9-inch-wide pan, beat egg to blend.
Dip fillets, 1 at a time, in egg to coat.
Drain briefly, and press each side of the fillet into the nut mixture to coat well.
Lay fillets well apart in a greased 10-by 15-inch pan.
Melt butter in a 6 to 8 inch frying pan over medium heat.
Add onions and capers, and stir just until onions are brighter green.
Holding onions and capers back with a spoon, pour butter evenly over fish.
Bake in 450° oven until fish is opaque in center of thickest part (cut to test), about 10 minutes.
With a wide spatula, transfer fillets to 4 dinner plates and top equally with onion and caper mixture.
Offer lime wedges to squeeze onto fish; add salt to taste.