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Pistachio Crust Fish Fillets

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  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)
  Pepper 1⁄4 Teaspoon
  Egg 1 Large
  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
  Salt To Taste

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.

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Pistachio Crust Fish Fillets Recipe