Pistachio Crusted White Fish With Winter Citrus Salsa Recipes

PISTACHIO-CRUSTED WHITE FISH WITH WINTER CITRUS SALSA

Steps:

• Zest the blood oranges into a shallow bowl and set aside. Segment the grapefruit and all of the oranges by cutting away the peel and white pith with a sharp knife, leaving the flesh exposed, then carefully cut between the membranes to release each segment into a medium bowl. Reserve the membranes from the oranges and set the shallow bowl aside.
• Add the jalapeno, the scallion whites, cilantro, endive, and lime juice to the medium bowl. Season with a pinch or two of salt and stir to combine. Refrigerate the citrus salsa until ready to serve.
• Add the mustard to the shallow bowl. Squeeze in the juice from the reserved blood orange membranes and whisk to combine. If the mixture seems too thick, squeeze in more juice from the remaining orange membranes.
• Combine the pistachios with the panko and a couple of pinches of salt in a food processor and process until the pistachios are finely chopped and well combined with the panko. Transfer to another shallow bowl.
• Pat the fish fillets dry then season with salt and pepper. Heat the oil in a large nonstick skillet over medium-high heat.
• Meanwhile, dip each fillet in the citrus-Dijon mixture then dredge in the pistachio breadcrumbs, pressing to help the crumbs adhere, if necessary. Add the fillets to the skillet and cook until the nuts are golden brown and the fish is opaque and flakes easily with a fork, 3 to 4 minutes per side.
• Remove the fillets to serving plates, garnish with the remaining scallion greens and spoon some of the citrus salsa on the side or over the top with a slotted spoon.

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.