Pistachio-Crusted Fish . . . with Citrus Salsa

This is another recipe inspired by Food Network’s The Kitchen. Katie Lee prepared it during a show featuring citrus. 

The technique used with the fish is similar to one I frequently use with “Magic” Chicken. I’ve used both mustard and mayo in the chicken recipe and think that mayo could easily be substituted for the mustard in this recipe. I’ve also coated the chicken in chopped pecans and think that would be an idea for the fish as well. 

Of course, the Citrus Salsa could be omitted but added a bright zest to the fish. 

Pistachio-Crusted Fish . . . with Citrus Salsa   4 serving (easy to cut in half or multiple servings to fit family size)

Citrus Salsa 

1 grapefruit

1 or 2 regular or blood red orange

Olive oil, for drizzling 

Kosher salt and freshly ground black pepper 

Fish

1/2 cup roasted, salted and shelled pistachios

1/2 teaspoon garlic salt 

Four 4- to 6-ounce skinless white fish fillets (you can also use tilapia, cod halibut, sole or any white fish)

2 tablespoons Dijon mustard 

1. Preheat the oven to 400°. Line a baking sheet with parchment paper. (I also added a cooking rack (sprayed with Pam) to allow for air circulation as the fish cooked.)
2. Citrus Salsa: 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.
   
   
   
   
3. Fish: In a food processor, pulse the pistachios and garlic salt until the mixture resembles small pebbles. Transfer to a shallow dish.
4. Place fish of the prepared rack and season both sides of the fish fillets with salt and pepper. 
   
5. Use a pastry brush to coat the top side of each piece of fish with the Dijon mustard. Gently press the mustard-coated side with the pistachio mixture. 
   
6. Bake until the fish is opaque and flakes easily with a fork, 10 to 12 minutes, depending on the thickness of the fillets. 
   
7. Transfer to a serving plate and top with the citrus salsa. 
8. Drizzle with olive oil and season with more salt and pepper before serving.

Recipe without photos . . .

Pistachio-Crusted Fish . . . with Citrus Salsa   4 serving (easy to cut in half or multiple servings to fit family size)

Citrus Salsa 

1 grapefruit

1 or 2 regular or blood red orange

Olive oil, for drizzling 

Kosher salt and freshly ground black pepper 

Fish

1/2 cup roasted, salted and shelled pistachios

1/2 teaspoon garlic salt 

Four 4- to 6-ounce skinless white fish fillets (you can also use tilapia, cod halibut, sole or any white fish)

2 tablespoons Dijon mustard 

1. Preheat the oven to 400°. Line a baking sheet with parchment paper. (I also added a cooking rack (sprayed with Pam) to allow for air circulation as the fish cooked.)
2. Citrus Salsa: 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.
3. Fish: In a food processor, pulse the pistachios and garlic salt until the mixture resembles small pebbles. Transfer to a shallow dish.
4. Place fish of the prepared rack and season both sides of the fish fillets with salt and pepper. 
5. Use a pastry brush to coat the top side of each piece of fish with the Dijon mustard. Gently press the mustard-coated side with the pistachio mixture. 
6. Bake until the fish is opaque and flakes easily with a fork, 10 to 12 minutes, depending on the thickness of the fillets. 
7. Transfer to a serving plate and top with the citrus salsa. 
8. Drizzle with olive oil and season with more salt and pepper before serving.

REAL SIMPLE, REAL GOOD – Everyday Tilapia

On the menu:
Pan sautéed tilapia,
steamed broccoli &
cauliflower gratin.

     We eat fish quite often and always try to keep frozen tilapia on hand. Consequently Barry has come up with a real simple, real good and easily varied recipe. He not only varies the seasonings, he sometimes bakes the delicate, white-fleshed fish, and other times lightly sautés it in a little olive oil. If we forget to thaw a couple of filets, he simply prepares it from the frozen state, allowing a little extra cooking time.

    This is the version he made when my family was here recently . . .

Everyday Tilapia

Tilapia – allow one filet per person

Cavender’s Greek Seasoning (Cajun seasoning also imparts a nice flavor)

Olive Oil

1.     Season the fish with  Cavender's Seaoning and drizzle lightly with olive oil – pat into surface of each filet. 

2.     Cook:  

o   Sauté Method: Add filets to hot skillet that has that has been sprayed or lightly coated with olive oil. For thin filets —sauté for a few minutes on the first side, carefully turn and sauté second side until fish has becomes creamy white and flakes easily with a fork.

Tilapia bakes in the oven.

o Oven Method: Add fillets to a baking sheet that has been sprayed or lightly coated with olive oil; bake at 375° for 10 to 15 minutes or until fish flakes.