Pistachio Encrusted Sea Bass Recipes

PISTACHIO CRUSTED SEA BASS

Steps:

• Rinse your slices and pat dry. Season sea bass with salt pepper and garlic powder.
• Mix horseradish sauce with duck sauce and 1/4 cup sweet chili sauce.
• Smear mixture over the fish.
• Coat the fish well with crushed pistachios.
• Mix 1/4 cup sweet chili sauce with soy sauce and olive oil and drizzle over the fish.
• Bake on 450 F for 25 minutes.

PISTACHIO ENCRUSTED SEA BASS

Steps:

• Heat grill on high flame. In a small bowl mix together lemon pepper, garlic powder, kosher salt, curry powder and the parmesan cheese. Line a cookie sheet with aluminum foil and place fish skin down on the sheet. Spray the fish with the olive oil. Rub the fish with the spice mixture and let sit for 3-5 minutes. Spray one more time with the olive oil and then top with a layer of the pistachios and allow to sit for 10 minutes. Place the fish on the grill while still on the aluminum foil (remove the cookie sheet) and turn the flame to low and allow to cook for 15-20 minutes, depending on the thickness of the fish. Leave on the aluminum foil the entire cooking time and do not turn. When done, the fish will separate from the skin easily with a spatula. Sautéed spinach is a great side for this fish dish. www.DolceDebbie.com

PISTACHIO CRUSTED SEA BASS WITH LEMON WINE SAUCE

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Season fish liberally with salt and pepper. Brush with olive oil.
• Place crushed pistachios on a plate. Coat each fillet in the pistachio crumbs. Place fillets in a baking pan. Bake seven to eight minutes until golden brown.
• Meanwhile, heat olive oil in a small saucepan. Add lemon and white wine. Bring to a simmer and cook for 10 minutes, to thicken slightly.
• Drizzle sauce over fish before serving.

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 SALMON

Steps:

• Generously sprinkle both sides of salmon with Seafood Magic (about 2-3 teaspoons total).
• Put pistachios and olive oil in a food processor and grind.
• Evenly distribute the crushed nuts on both sides of the salmon, pressing in with your fingers.
• Melt the butter in a large skillet and add the juice of 1/2 a lemon.
• Add salmon steaks to the skillet over medium heat, cooking each side for 3-5 minutes.
• Turn off heat and keep covered in the skillet until ready to serve.
• Season the salmon steaks with the juice of the other 1/2 of lemon.

MACADAMIA-CRUSTED SEA BASS WITH MANGO CREAM SAUCE

Steps:

• In a food processor, combine macadamia nuts, bread crumbs, 1 teaspoon olive oil, black pepper, and red pepper flakes. Process until smooth. Preheat oven to 350 degrees F (175 degrees C).
• In a small saucepan over medium heat, combine mango, cream, and lemon juice. Bring to a boil, reduce heat, and simmer until thickened.
• Season fish with salt and black pepper. Heat 1 tablespoon olive oil and crushed garlic in a large skillet over medium heat. Sear the sea bass on both sides, and remove from heat.
• Transfer fish to preheated oven, and roast until cooked through. Cover the sea bass with macadamia crust, and return to the oven until crust browns. Top with the mango cream sauce.

PISTACHIO-CRUSTED SALMON

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.

PISTACHIO-CRUSTED FISH FILLETS

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.

MACADAMIA AND HONEY CRUSTED CHILEAN SEA BASS

Steps:

• Crush macadamia nuts to desired consistency.
• Crush Ritz crackers to same consistency.
• Melt butter over low heat.
• Add nuts and crackers and honey and mix well.
• Place mixture in a bowl and refrigerate for 1 hour giving it a stir every 15 minutes (until butter is coagulated and not runny).
• Spread mixture over fillets evenly.
• Squeeze juice of 1/2 lemon evenly over fillets.
• Place fillets on baking sheet and broil 3-4 minutes. (until top is lite golden brown).
• Bake 375°F for 15-20 minutes.
• Slice remaining 1/2 lemon for garnish.
• Serve hot and enjoy!

PISTACHIO SEA BASS WITH CRAB SALAD

Steps:

• Make crab salad:
• Blanch sea bean tips in a small saucepan of boiling salted water 30 seconds, then drain in a sieve and pat dry.
• Reserve 1/4 cup sea bean tips for garnish, then stir together remaining tips with crab and scallions. Stir together lime juice and curry powder in a small bowl, then pour over crab and toss well. Add salt and pepper to taste and toss to combine.
• Prepare and cook fish:
• Cut 1 sea bass fillet in half crosswise (each piece should measure about 4 by 3 inches). Season skinned sides of both halves lightly with salt, then stack pieces, skinned sides together, to form a "steak." Brush top generously with egg white and top evenly with about 2 tablespoons pistachios, pressing to adhere. Assemble 5 more servings in same manner.
• Put oven rack in middle position and preheat oven to 350°F.
• Fold 1 sheet of parchment in half crosswise and, starting at 1 end of crease, cut out a half heart shape, keeping vertical crease as long as possible. Unfold heart and arrange on a work surface with point nearest you, then place a fish steak just to 1 side of crease. Fold other half of heart over fish to enclose and, starting at top of crease, turn in edges of parchment in overlapping folds, about 1 inch apart, pressing each fold firmly as you go, to form a tight seal. Tuck last fold under packet and secure with a paper clip. Make 5 more packets in same manner.
• Heat 1 tablespoon vegetable oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sear 2 fish packets, starting with nut sides down, until nuts are pale golden, about 30 seconds (watch closely, as nuts burn easily). Carefully turn packets over with a slotted metal spatula and sear until fish is golden, about 2 minutes. Transfer seared packets, nut sides up, with spatula to baking sheet. Sear remaining packets in same manner, adding more oil to skillet as needed.
• Bake packets until fish is just cooked through, about 13 minutes.
• While fish bakes, divide crab salad among 6 plates, arranging in center as a bed for fish.
• Cut open each packet and lightly brush top (nut side) with 1 teaspoon pistachio oil, then sprinkle with fleur de sel. Carefully transfer fish with spatula to crab salad, discarding parchment, and pour coconut sauce around fish. Sprinkle each with reserved sea bean tips.