Pistachio-Crusted Fish Fillets
….I remembered this type of dish I had at a restaurant during family travels. It was very soft and nutty to my taste. Pistachio-crusted fish fillets cooked to flaky perfection are my new favorite seafood dish. With fresh red snapper fillets coated in crunchy, buttery pistachios and crispy Panko, this easy recipe delivers maximum flavor with minimum effort. It’s unbelievably delicious and perfect for either a casual dinner or a special occasion. It’s good to use any mild-flavored, firm white fish such as halibut; snapper or bass work as well. More important than the variety of fish is that it is fresh, and the fillets are at least an inch thick. The spineless fillet is one of my husband’s favorite ingredients, and he also loves any kind of nuts. If you want a new change, this easy and savory recipe was given as a surprise.
Servings: 4–5
Time: 40 minutes
Ingredients:
- 4 fish fillets(amberjack), patted dry
- 1 lb baby spinach
- 2 Cara Cara oranges, peeled
- 1/2 cup pistachios, chopped
- 1/4 cup Panko
- 2 tbsp mayonnaise
- sea salt to taste
- black pepper to taste
- 2 tbsp avocado oil
- olive oil to taste
For cream lemon sauce:
- 6–8 tbsp unsalted butter
- 1/2 cup cream, heavy
- 2 garlic cloves, minced
- 2 tbsp dijon mustard
- 3 tbsp lemon juice
- lemon zest to taste
- sea salt to taste
- black pepper to taste
Cooking Instructions:
- Pat the fish fillets with some paper towels.
2. Sprinkle some sea salt and black pepper into the fish fillets.
3. Spread the mayonnaise on one side of the fish fillet. Set aside for 10 minutes.
4. Meanwhile, prepare the creamy lemon sauce. Combine the lemon juice, garlic, lemon zest, Dijon mustard, and heavy cream in a bowl.
5. Heat a saucepan over medium-low heat and add the unsalted butter to melt.
6. Pour the cream mixture into the saucepan and bring it to a boil.
7. Sprinkle some sea salt and black pepper into the saucepan.
8. Turn off the heat and set aside.
9. Combine the pistachios and Panko in a tray.
10. Coat the fish fillet with the pistachio mixture on the side with mayonnaise.
11. Heat a pan with medium heat and add the avocado oil into the pan.
12. Grill the fish fillet in a pan and cook for 3 minutes. Flip the fillets over and cook for another 3 minutes on the other side.
13. Set aside and keep warm.
14. Heat a pan over medium heat and quickly stir-fry the baby spinach with sea salt, black pepper, and olive oil for 1 minute.
15. Transfer the cooked baby spinach onto a serving plate.
16. Place some pieces of orange on top of the spinach.
17. Place the cooked fish on top of the spinach.
18. Drizzle the cream lemon sauce on top of the fish and serve immediately.
You can also view this recipe on instagram.
