Pistachio Crusted Black Cod Fillets In A Sicilian Sauce Recipes
PISTACHIO-CRUSTED COD WITH CITRUS SALSA
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Using a small knife, remove the peel, pith and outer membrane of the grapefruit, tangerine and orange. Working over a bowl, slice each into segments; remove the seeds. Drizzle with olive oil and season with salt and pepper. Cover and refrigerate until ready to serve.
- In a food processor, pulse the pistachios and garlic salt until the mixture resembles small pebbles. Transfer to a shallow dish.
- Season both sides of the fish fillets with salt and pepper. Use a pastry brush to coat the top side of each piece of fish with the Dijon mustard. Gently press the mustard-coated side of the fillets into the pistachio mixture. Transfer them pistachio crusted-side up onto the prepared baking sheet.
- Bake until the fish is opaque and flakes easily with a fork, 10 to 12 minutes, depending on the thickness of the fillets. Transfer to a serving plate and top with the citrus salsa. Drizzle with olive oil and season with more salt and pepper before serving.
PISTACHIO-CRUSTED FISH FILLETS
What a fresh, fun, absolutely delicious way to fix orange roughy in a hurry! Our taste panel relished the nutty crunch of the pistachio and parsley crust. A great way to bring more fish-and omega 3s-to the family table. Marie Stupin - Roanoke, Virginia
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place egg white in a shallow bowl. Combine the pistachios, bread crumbs, parsley, pepper and salt in another shallow bowl. Dip fillets in egg white, then pistachio mixture., Place fish on a baking sheet coated with cooking spray. Drizzle with butter. Bake at 450° for 8-10 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 295 calories, Fat 13g fat (3g saturated fat), Cholesterol 112mg cholesterol, Sodium 444mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 2g fiber), Protein 34g protein.
PISTACHIO-CRUSTED COD
We served Couscous with Carrot and Cilantro alongside this Mediterranean-style main. Try it!
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 20m
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Line a rimmed baking sheet with aluminum foil. Place fish on sheet; season with salt and pepper, and set aside.
- In a food processor, pulse pistachios, parsley, and garlic until coarsely chopped, 15 seconds. With machine running, add oil in a steady stream; blend until mixture is finely chopped. Season with salt and pepper.
- Top fish with pistachio mixture. Roast until fish is opaque throughout, 12 to 14 minutes. Serve with lemon wedges.
Nutrition Facts : Calories 307 g, Fat 19 g, Fiber 1 g, Protein 30 g
PISTACHIO CRUSTED BLACK COD FILLETS IN A SICILIAN SAUCE
This recipe has been adapted from FoodNetworks Halibut in Sicilian Sauce. I guess any firm white fleshy fish can be used, but I used Black Cod, also known as Sablefish or Butterfish. I always prefer to buy a whole fish and fillet it myself, as I feel that it is fresher and has a better flavor. Then I can make stock out of the bones and freeze away for later use. The sauce is a savory, salty, sweet combination that combines unlikely ingredients creating a lovely marrying of flavors and could probably be prepared a day ahead. As you prepare the sauce, add salt sparingly, since you are adding salty ingredients toward the end of the preparation. I have served this over risotto before, but it is still excellent without starch-stacking.
Provided by French Terrine
Categories Low Cholesterol
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Plump sultanas in 1/2 cup of white wine.
- Dip fish fillets in egg white, then coat with nuts and refrigerate while preparing the sauce.
- Begin preparing the sauce by heating olive oil in a large skillet. Add diced onion and fennel and saute until softened and onions have begun to caramelize just slightly. Then add mushrooms, garlic paste, and thyme. Salt lightly to draw out the juices and add pepper to taste. Once mushrooms have cooked down, add remainder of wine, orange juice, orange zest, olives, capers, pine nuts and sultanas including the wine in which they had been soaking. Continue to simmer to allow all the flavors to marry.
- In another skillet, heat about 1 inch of oil until hot enough for frying and gently slide in the fillets. Cook a few minutes on one side, then gently turn and cook a few minutes more. Remove and drain on a paper towel.
- For plating, spoon a generous amount of sauce onto a plate and top with the fillet.
Nutrition Facts : Calories 541.5, Fat 25.4, SaturatedFat 3, Cholesterol 49.1, Sodium 336.2, Carbohydrate 41.6, Fiber 9.9, Sugar 12.1, Protein 33.2
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