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PISTACHIO CRUSTED STRIPED BASS & MANGO-CHUTNEY COULIS Recipe

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This recipe for PISTACHIO CRUSTED STRIPED BASS & MANGO-CHUTNEY COULIS is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Mango Coulis
½ cup mango chutney
¼ cup water
2 tablespoons Cointreau

Fish
1 cup shelled unsalted pistachios
1 cup Panko
4 7-8 ounce wild striped bass fillets
1/3 cup mango-chutney, pureed until smooth
2 tablespoons olive oil for drizzling
Directions:
Directions:
Place all ingredients for mango coulis in processor. Process until smooth. Can be made two days ahead, chilled and brought to room temp for use.

Preheat oven to 425 degrees. Spray rimmed baking sheet with nonstick spray. Place pistachios in processor, using on/off turns until coarsely chopped. Mix in small bowl with Panko, seasoned with salt and pepper. Season fish and spread 1 tablespoon chutney over fish and press into Pistachio mixture. Place fish in skillet with 2 tablespoons olive oil, crust side up. Drizzle with remaining Chutney and Panko mix. Cook two minutes, then transfer fish to baking sheet and bake for about 8 minutes until opaque in the middle. Serve with Mango-coulis.

 

 

 

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