Pistachio Crusted Fish Fillets Recipes

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.

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.

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.

Steps:

• Preheat oven to 425 degrees. Line a rimmed baking sheet with aluminum foil. Place fish on sheet; season with salt and pepper, and set aside.
• In a food processor, pulse pistachios, parsley, and garlic until coarsely chopped, 15 seconds. With machine running, add oil in a steady stream; blend until mixture is finely chopped. Season with salt and pepper.
• Top fish with pistachio mixture. Roast until fish is opaque throughout, 12 to 14 minutes. Serve with lemon wedges.

Steps:

• In a shallow bowl, combine the first six ingredients. Place flour and milk in separate shallow bowls. Dip fillets in flour, then in milk; coat with pistachio mixture. , In a large nonstick skillet, cook fillets in oil over medium heat for 4-5 minutes on each side or until fish flakes easily with a fork.

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.

Steps:

• Preheat oven to 350 degrees.
• Place an iron skillet or griddle in the oven and allow to heat while preparing the fish.
• Place the pistachio kernels, pepper and cilantro in the food processor bowl.
• Pulse several times to coarsely chop the nuts.
• Pour mixture into shallow bowl or dish.
• Wash the salmon fillets and pat dry with paper towel.
• Mist or drizzle olive oil lightly on both sides of fish fillets.
• Dip both sides of the fillets in the nut mixture, pressing down slightly.
• Spray the preheated skillet with non-stick cooking spray.
• Place fillets on skillet and mist lightly with olive oil.
• Bake in preheated oven for 15 to 20 minutes, or until fish flakes easily.

Steps:

• Plump sultanas in 1/2 cup of white wine.
• Dip fish fillets in egg white, then coat with nuts and refrigerate while preparing the sauce.
• Begin preparing the sauce by heating olive oil in a large skillet. Add diced onion and fennel and saute until softened and onions have begun to caramelize just slightly. Then add mushrooms, garlic paste, and thyme. Salt lightly to draw out the juices and add pepper to taste. Once mushrooms have cooked down, add remainder of wine, orange juice, orange zest, olives, capers, pine nuts and sultanas including the wine in which they had been soaking. Continue to simmer to allow all the flavors to marry.
• In another skillet, heat about 1 inch of oil until hot enough for frying and gently slide in the fillets. Cook a few minutes on one side, then gently turn and cook a few minutes more. Remove and drain on a paper towel.
• For plating, spoon a generous amount of sauce onto a plate and top with the fillet.