Pistachio Crusted Sea Bass (Arctic Char) Recipe
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Ingredients: |
Ingredients: 1 cup shelled unsalted Pistachios
½ cup packed Fresh Basil Leaves
2 tbsp Minced Shallot
¼ tsp Salt
¼ tsp Pepper
6 ½ tbsp unsalted Butter
6 (1 ¼ inch thick) Sea Bass Fillets
½ tbsp Vegetable Oil
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Directions: |
Directions:Make pistachio paste about 4 hours ahead, chill, then bring to room temperature before using. To make paste, put nuts in a food processor and rough chop. Add in basil, shallot, salt, pepper and 6 Tbsp butter. Purée. Heat oven to 400°F. Remove any bones from fish and pat dry. Heat oil and remaining ½ tbsp butter in 12 inch skillet over medium-high heat. Place fish in pan and cook for 3 or 4 minutes until brown. Transfer to a shallow baking pan and spoon on paste. Pat down paste to 1/8 inch thick on top of fish. Bake 9 to 11 minutes. Served over sautéed squash and with garlic mashed potatoes. Delish! |
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Notes: |
Personal
Notes: I thought I needed to include at least one fish recipe in this book. We didn't eat a lot of fish when I was growing up. When we did, it was usually broiled Cod or Haddock. Nothing fancy, just salt, pepper and some lemon juice. Sometimes we would have fried catfish. I guess we ate more shellfish than fish. Kind of funny since we lived in a land-locked state. This Sea Bass recipe was discovered by Kim and passed along to Linda. We all loved it. Sea Bass can be very expensive, but this dish can be made with any thick cut, firm fish such as Cod, Haddock or you could even try Grouper. Typically, coated fish recipes call for pecans, but pistachios add that little extra kick that makes this recipe special.
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