Pistachio Crusted Fish Fillets Recipe

Summary

Cooking Time12 MinDifficulty LevelEasy
Health IndexAverageServings2
CuisineCourse
MethodMain Ingredient

Ingredients

 Shelled salted pistachio nuts1⁄4 Cup (4 tbs), finely chopped
 Fine dry bread crumbs2 Tablespoon
 Minced parsley2 Tablespoon
 Pepper1⁄4 Teaspoon
 Egg1
 Boneless skinless white fleshed fish fillets2⁄3 Pound (Such As Sole Or Orange Roughy)
 Butter/Margarine2 Tablespoon
 Green onions2 Small, thinly sliced
 Drained capers1 Tablespoon
 Lemon wedges4

Nutrition Facts

Serving size

Calories 425 Calories from Fat 201

% Daily Value*

Total Fat 23 g34.9%

Saturated Fat 10.1 g50.4%

Trans Fat 0 g

Cholesterol 234.2 mg78.1%

Sodium 527 mg22%

Total Carbohydrates 19 g6.3%

Dietary Fiber 3.7 g14.7%

Sugars 1.5 g

Protein 40 g80.3%

Vitamin A 44.9% Vitamin C 60.5%

Calcium 10.7% Iron 13.6%

*Based on a 2000 Calorie diet

Directions

On a sheet of wax paper or foil, combine pistachios, crumbs, parsley, and pepper.
In a pie pan, beat egg to blend; set aside.
Rinse fish and pat dry; if necessary, cut into 2 equal-size pieces.
Dip fish, a piece at a time, in egg; turn to coat.
Lift out and drain briefly, then press both sides of each piece of fish into pistachio mixture to coat well.
Arrange fish in a lightly greased baking dish just large enough to hold it in a single layer.
Melt butter in a small pan over medium heat.
Add onions and capers and cook, stirring, just until onions are soft (about 2 minutes).
Holding onions and capers back with a spoon, pour melted butter evenly over fish.
Set onions and capers aside.
Bake fish in a 450° oven until just opaque but still moist in thickest part; cut to test (8 to 12 minutes).
With a wide spatula, transfer fish to 2 dinner plates.
Top fish with sauteed onions and capers; offer lemon wedges to squeeze over fish.
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