Pistachio Crust Fish Fillets Recipe
Ingredients
| 1/2 cup shelled salted pistachios, finely chopped | ||
| 1/3 cup fine dry bread crumbs | ||
| Parsley | 1/4 Cup (16 tbs), minced | |
| Pepper | 1/4 Teaspoon | |
| Egg | 1 Large | |
| 4 skinned and boned white-flesh fish fillets (about 4 oz. each), such as sole or orange roughy | ||
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| 2 green onions (ends trimmed), thinly sliced | ||
| Capers | 1 Tablespoon, drained | |
| Salt | To Taste | |
Directions
On a sheet of waxed paper or foil, mix nuts with crumbs, parsley, and pepper.
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.
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.
Chef
