Thursday, April 28, 2016

Recipe: Pistachio-crusted Fish

I think my Instagram feed confirms that Mr. H and I are quite addicted to shopping at Catanese Classic Seafood and cooking fish at home these days. We've been enjoying some fantastic meals, and this one I wanted to share. We adapted a recipe from Fine Cooking.

Pistachio-crusted Fish Fillets (serves 4)

1/2 cup salted shelled pistachios
1/3 cup breadcrumbs or Panko
2 Tablespoons grated Parmesan cheese
coarse salt to taste
black pepper to taste
2 Tablespoons olive oil
4 fish fillets- approximately 5 oz. each (we used Halibut, but Grouper or Cod would also work well)
2 Tablespoons Dijon mustard
lemon juice to taste

Heat the oven to 425 degrees.
Line a baking sheet with tin foil and spray the foil with oil.
Crush the pistachios into medium and medium-fine pieces.
Combine the nuts, breadcrumbs, Parmesan, and salt and pepper in a bowl.
Drizzle with olive oil and toss the combination until the crumbs are evenly moistened.
Spread the mustard on top of the fish fillets.
Coat the top of the fish with the crumb mixture.
Set the fillets, coating side up, on the baking sheet.
Bake the fillets until the topping is browned and crisp (10-12 minutes).
Lightly squeeze lemon juice over the fish before serving.