Pistachio Crusted Snapper - So easy. Fo' real.
This is super-easy. I swear. And you can do it with any type of firm, white-flesh fish (which sounds gross, but really just means mahi mahi, halibut or sea bass - not dover sole, that would be too thin).
The Ingredients:
1-1 1/2 lb snapper, in filets
1/4 cup bread crumbs
1/3 cup roasted, unsalted pistachios, chopped finely (I swear, I did not know until we made this that you can buy pistachios already shelled. Somehow that just seems dangerous.)
2 tbsp. freshly grated parmesan cheese
1 tbsp. minced flat-leaf parsley
1 tbsp. fresh thyme
1/2 tsp. dry mustard
1/4 cup milk
2 tbsp. butter, melted
sea salt
freshly ground pepper
lemon wedges
Preheat oven to 425 degrees and cover a shallow glass baking dish with tin foil, and spray with non-stick spray.
Combine bread crumbs, 1/4 cup pistachios, parmesan, parsley, thyme, mustard, salt and pepper in shallow dish and mix until well blended.
Place milk in a separate shallow dish and dip fish in milk. Roll fish in crumb mixture and place in prepared baking dish.
Drizzle melted butter over fish and sprinkle the remaining pistachios on top.
Bake at 425 for about 10-12 minutes (10 minutes for each 1" of fish). Fish will appear white and flakey when it's redy.
Remove to a part and serve garnished with fresh lemon wedges.
You could also make this pan fried or on the outdoor grill.
I took other notes about how to make this with chicken, but I think we'd had a bottle of wine each by this point, and so I cannot, for the life of me, read my handwriting. Sorry. Here's a picture of Ron, me and Anne. Drinking wine and not helping.
Comments
McCormick and Schmit's (or something like that) is a high end fish place that I've patronized from time to time and they offer a "macademia nut crusted sole" that is really excellent. I think macademia nuts are too expensive so I've been kind of looking for something more pistacio in nature. This recipe may be just what I've been looking for.
Also, go easy on the sea salt. I don't know who the wisenhiemer was who started selling this concept but pure sea salt is just all the stuff from the earth's crust that the oceans have dissolved over the eons. This stuff includes toxic material like radium and uranium-235. Uranium-235 has been used for making nuclear weapons and the japanese have actually processed nuclear fuel rods from sea salt. Sea Salt also contains radioactive Radium which has a longer half life and is more toxic than Plutonium. If you don't believe me on this, just take some to a functional nuclear laboratory that can test for these radionuclides and have it analyzed. It would be a lot cheaper though to dig through the available literature and find a reference that provides a complete analysis in regard to 'everything" that's in sea salt. It's a very long and depressing list.
So go easy on the sea salt.
Ummmm, the fish in the recipe come from the same sea as the salt. Should we go easy on that as well? Thanks for the tip - I'm going to my neighborhood nuclear lab to test ALL of my food from now on. You should look for more difficult recipes, Littleriver, you have too much time on your hands!