Thursday, December 16, 2010

Pistachio-Crusted Fish Fillets, with lemon, chive sauce

4 8 ounce fish fillets, Cod, Bass, Halibut or Talopia
salt, to taste
black pepper to taste
3/4 cup pistachios, finely chopped
1/2 cup bread crumbs. seasoned
1 tablespoon fresh thyme, chopped
1 tablespoon butter, unsalted
2 tablespoons olive oil. *


2 lemons
1/2 cup dry white wine
2 thin slices fresh ginger root
2 teaspoons cornstarch
2 tablespoons chives, thin chopped
salt to taste

Preheat a 14" dutch oven to 400°f. with 18 charcoals each top and bottom. Season fillets with salt and pepper. in a shallow dish, combine pistachios, bread crumbs, and thyme. Toss to mix. 1 fillet at a time. dredge both sides of the fillets in nut bread crumbs mixture, press gently to form a thick crust. Place olive oil, and butter, in preheated oven. Arrange fillets in oven without crowding. Brown on both sides by turning only once, until golden brown. Remove 8 charcoals from the bottom, and 4 from the top and bake until fillets are opaque. About 8 minutes. With a fish spatula*, carefully remove fish from oven place on worm planter, pour sauce over and serve.


Slice one lemon in 1/8" inch slices, place in a 6" dutch oven, with lemon juice from other lemon, wine, ginger, and salt. Simmer for 6 minutes, over 6 or 7 charcoals. Blind 1 tablespoon cold water into cornstarch. Stir into sauce, bring to a boil and simmer for 2 minutes. Stir in chives and pour over fillets. Garnish with 1 lemon slice over each fillet.

* Cook with Pour olive oil and save the extra virgin olive oil for poring over raw foods.
* a fish spatula is a long, slotted one that is, kind of hard to find, but well worth your search.

No comments:

Post a Comment