Pistachio-Crusted Fish
I love cooking foods from all over the world – borrowing from cultures and blending traditions, I think that’s where all the flavour comes out. I particularly love Middle Eastern foods; all those delicious herbs and spices that inspire some of the most sensational dishes both to the taste and the eye.
I fell upon “Rose Water & Orange Blossoms” (Running Press, $30), the debut cookbook by Maureen Abood, a while back and have been a huge fan of so many of her recipes. I particularly enjoy her Pistachio-Crusted Whitefish recipe, a yummy Mediterranean take on an otherwise simple fish. Filled with tales of love and life, her cookbook is so beautiful to read and filled with recipes your whole family will enjoy. Here is one of my personal faves that is both fresh and classic…this recipe feeds 4!
Pistachio-Crusted Fish
Whatever it is, the way you tell your story online can make all the difference.
INGREDIENTS
4 4 oz. (150 g) fillets of fish, or 2 8 oz. (300 g) fillets halved crosswise
1 ¼ teaspoon kosher salt, divided
a few grinds of black pepper
½ cup of gluten free flour
2 large eggs
¾ cup of shelled roasted, salted pistachios, finely chopped
grated zest of 1 organic lemon, divided
½ cup finely chopped fresh flat-leaf parsley, and/or mint*
2 tablespoons of grapeseed oil
2 tablespoons salted butter
juice of ½ lemon
*you can use any white fish, but I personally like halibut
*Replace parsley with mint for a twist. I love it this way and always combine mint with parsley!
*Dairy free option for sauce: use olive oil instead of butter
INSTRUCTIONS
Season the fish fillets lightly with 1 teaspoon of salt and pepper and bring them to room temperature, about 30 minutes
Prepare the coating by setting up three shallow bowls or rimmed plates
Whisk the flour in one bowl with a pinch of salt
Whisk the eggs in a second bowl with a pinch of salt
Combine the chopped pistachios, half of the lemon zest and ¼ cup of chopped parsley in the third bowl
Heat the oil in a large sauté pan over medium heat
Just before sautéing, dip a fillet in the flour and then the egg
Press the top of the fillet into the pistachio mixture, coating it evenly with nuts on one side
Repeat this with another fillet
Reduce the heat to medium-low so that the nuts don’t burn (they can easily!)
Place two of the fillets pistachio-side down in the hot sauté pan
Sauté the fish until the pistachio coating is golden brown (about 3 minutes)
Use a long metal spatula to flip the fish, and cook for another 4 minutes, or until it is golden and the fish is cooked through
Move the fish to a warm plate and tent the plate with foil to keep the fish warm while you coat and cook the remaining two fillets in the same way
In a small pan, melt the butter over medium-high heat
Add the lemon juice, the remaining lemon zest, parsley (and mint) and ¼ teaspoon salt, cook for another 30 seconds or so
Drizzle the lemon butter over the fish and serve immediately
ENJOY!
Photography by Patricia Brochu