Pistachio Crusted White Fish With Winter Citrus Salsa Recipes

PISTACHIO-CRUSTED WHITE FISH WITH WINTER CITRUS SALSA

Pistachio-Crusted White Fish with Winter Citrus Salsa image

Provided by Jaymee Sire

Time 25m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 to 2 blood oranges
1 navel orange
1/2 pink grapefruit
1/2 jalapeno, seeded, deveined and finely diced (or more, if desired)
2 scallions, thinly sliced (white and green parts separated)
2 tablespoons chopped cilantro
4 Belgian endive leaves, chopped
1/2 lime, juiced
Kosher salt and freshly ground black pepper
2 tablespoons Dijon mustard
1 cup unsalted shelled pistachios
1/2 cup panko breadcrumbs
Four 6-ounce halibut or black cod fillets (or your favorite white fish)
2 to 3 tablespoons safflower oil

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 FISH FILLETS

Pistachio-Crusted Fish Fillets image

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

Ingredients

1 egg white, beaten
1/2 cup pistachios, finely chopped
1/3 cup dry bread crumbs
1/4 cup minced fresh parsley
1/2 teaspoon pepper
1/4 teaspoon salt
4 orange roughy fillets (6 ounces each)
4 teaspoons butter, melted

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 SALMON

Pistachio-Crusted Salmon image

Make ordinary salmon extra special by topping it with a pistachio crust. You can have it on the table in under 30 minutes for a quick weeknight meal or a dinner party for guests. Serve with a chilled glass of Sauvignon Blanc.

Provided by France C

Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes

Time 25m

Yield 4

Number Of Ingredients 9

Ingredients

¼ cup crushed pistachios
2 tablespoons panko bread crumbs
1 tablespoon grated Parmesan cheese
1 tablespoon butter, melted
4 (6 ounce) fillets salmon with skin, center cut
salt and ground black pepper to taste
2 tablespoons olive oil
1 tablespoon Dijon mustard
4 lemon wedges

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Combine pistachios, panko bread crumbs, Parmesan cheese, and butter in a small bowl; stir with a fork until evenly combined.
Lightly season salmon fillets with salt and pepper on both sides.
Heat olive oil in a large oven-safe skillet over medium heat. Sear salmon fillets, flesh-side down, for 2 to 3 minutes. Turn heat off and flip salmon pieces over so skin side is down. Brush tops of salmon evenly with Dijon mustard. Top with pistachio mixture, pressing mixture down onto salmon.
Bake in the preheated oven until salmon flakes easily with a fork, 10 to 12 minutes. Serve with lemon wedges.

Nutrition Facts : Calories 458.5 calories, Carbohydrate 6.8 g, Cholesterol 107.9 mg, Fat 32 g, Fiber 1.5 g, Protein 36.2 g, SaturatedFat 7.1 g, Sodium 322.3 mg, Sugar 0.7 g

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