Pistachio Crusted Fish Fillets Recipe
Ingredients
| 1/4 cup shelled salted pistachio nuts, finely chopped | ||
| 2 tablespoons each fine dry bread crumbs and minced parsley | ||
| Pepper | 1/4 Teaspoon | |
| Egg | 1 | |
| Fish fillets | 2/3 pound | |
| Butter/Margarine | 2 Tablespoon | |
| Green onions | 2 Small, thinly sliced | |
| Capers | 1 Tablespoon, drained | |
| Lemon wedges | ||
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.
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.
Chef
