Pistachio Crust Fish Fillets
|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|
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.