Grilled Flatfish With Pistachio Herb Sauce Recipes

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GRILLED FLAT IRON STEAK WITH PISTACHIO PESTO BUTTER



Grilled Flat Iron Steak with Pistachio Pesto Butter image

Provided by Aaron McCargo Jr.

Categories     main-dish

Time 48m

Yield 4 servings

Number Of Ingredients 13

2 sticks butter, room temperature
1 cup packed basil leaves
4 to 5 cloves garlic
1 teaspoon kosher salt
Pinch coarse ground black pepper
Dash fresh lemon juice
3 tablespoons extra-virgin olive oil
1/4 cup Asiago cheese
2 tablespoons pistachios
Pinch red pepper flakes
Olive oil
4 (8-ounce) flat iron steaks
Salt and freshly ground black pepper

Steps:

  • For the butter:
  • In a food processor add, butter basil, garlic, salt and pepper. Pulse a few times until well combined. Add lemon juice and drizzle oil. Pulse again. Add cheese, pistachios and red pepper flakes. Remove from processor with a rubber spatula onto a sheet of parchment paper and shape into a log. Place in the refrigerator and allow to set for at least 30 minutes.
  • For the steak:
  • Preheat grill to medium.
  • Drizzle the steaks with olive oil. Put on the grill, and while cooking season with sea salt and black pepper, to taste. Cook for 3 to 4 minutes, then flip and season with salt and pepper, to taste. Grill for another 3 to 4 minutes. Remove from the grill to a platter and allow to rest for a few minutes. Slice disks of butter, put on steaks while still hot and serve.

GRILLED PISTACHIO-LEMON PESTO SHRIMP



Grilled Pistachio-Lemon Pesto Shrimp image

Besides tasting great with shrimp, this pesto can be used on pasta or spread on a portobello mushroom or garlic bread topped with melted mozzarella. -Amy Jo Dale, Long Beach, California

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 8 servings.

Number Of Ingredients 11

3/4 cup fresh arugula
1/2 cup minced fresh parsley
1/3 cup shelled pistachios
2 tablespoons lemon juice
1 garlic clove, peeled
1/4 teaspoon grated lemon zest
1/2 cup olive oil
1/4 cup shredded Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon pepper
1-1/2 pounds uncooked jumbo shrimp, peeled and deveined

Steps:

  • Place the first 6 ingredients in a food processor; pulse until finely chopped. Continue processing while gradually adding oil in a steady stream. Add Parmesan cheese, salt and pepper; pulse just until combined. Transfer 1/3 cup pesto to a large bowl. Add shrimp; toss to coat. Refrigerate, covered, 30 minutes., Thread shrimp onto 8 metal or soaked wooden skewers; place on greased grill rack. Cook, covered, over medium heat until shrimp turn pink, 5-6 minutes, turning once. Serve with remaining pesto.

Nutrition Facts : Calories 236 calories, Fat 18g fat (3g saturated fat), Cholesterol 105mg cholesterol, Sodium 241mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 16g protein.

GRILLED VEGETABLES WITH A PISTACHIO SALSA



Grilled Vegetables With a Pistachio Salsa image

What a great condiment for grilled vegetables. Now I am not going to tell you how to grill your vegetables ... outside grill, inside grill, either way. Personally, I do nothing more than olive oil, salt and pepper when I grill mine. This salsa has plenty of flavor. This is served room temp or chilled over the hot grilled vegetables. Eggplant, zucchini, yellow squash, tomatoes, potato wedges, and onions are my favorites. Brussels sprouts would also be very good or grilled cabbage wedges.

Provided by SarasotaCook

Categories     < 15 Mins

Time 10m

Yield 1 3/4 cups of salsa, 8 serving(s)

Number Of Ingredients 9

1 1/4 cups pistachios, toasted
1/2 cup loosely packed of fresh mint
1/2 cup loosely packed fresh parsley
3 teaspoons garlic, minced
3 tablespoons fresh lemon juice
1/2 teaspoon honey
2 tablespoons olive oil
salt (the nuts are salty so go easy)
pepper

Steps:

  • Salsa -- In a food processor, add the nuts and pulse a couple of times to start to break them up. Then add in the herbs, garlic and pulse another couple of times until you start to get a fine puree. Then add in the lemon juice, honey, olive oil and pulse until you get a nice smooth texture. Taste for salt and or pepper and you are done.
  • Serve -- Spoon or spread over grilled vegetables. That simple. ENJOY!

Nutrition Facts : Calories 145, Fat 12, SaturatedFat 1.5, Sodium 4.3, Carbohydrate 7.3, Fiber 2.5, Sugar 2, Protein 4.3

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