Best Fish In Pine Nut Sauce Recipes

LEMON GARLIC FISH AND TOASTED PINE NUTS

Steps:

• Place pine nuts in a nonstick (or lightly greased) skillet over medium-low heat. Cook until golden brown and fragrant, stirring occasionally. Transfer to a small bowl
• Melt 1 tablespoon butter in skillet. Sprinkle fish fillets with salt and pepper and then add to skillet, cooking until lightly browned on each side. About 3-5 minutes on each side, depending on size. Fish should reach 145°F
• After all fish has cooked, melt remaining butter in the skillet, add garlic, and cook for about 1 minute, until fragrant, stirring. Add broth and lemon juice and simmer, craping up any browned bits from the bottom of the skillet, 1 minute. Remove skillet from heat and stir in pine nuts and parsley. Spoon the mixture over fish and enjoy!

LEBANESE BAKED FISH WITH TAHINI SAUCE AND TOASTED PINE NUTS

Steps:

• Preheat oven to 375 degrees. Spray a baking dish with nonstick spray then place fish filets in a single layer. Drizzle with olive oil then sprinkle with salt and pepper. Bake until fish is tender and easily flakes with a fork, about 15-20 minutes.
• While the oven is warm, toast pine nuts on a baking sheet in the oven until golden brown, about 6-8 minutes on the second rack.
• While fish is baking, whisk the tahini sauce in a small bowl. Add the warm water 1-2 tablespoons at a time or until mixture becomes a nice saucy consistency.
• Once the fish is cooked, drizzle with tahini sauce and top with toasted pine nuts and minced parsley. Serve with lemon wedges.

PINE NUT-CRUSTED TILAPIA

Steps:

• In a shallow bowl, combine the pine nuts, flour, dill and lemon-pepper. In another shallow bowl, combine the egg, lemon juice and honey. Dip fillets in egg mixture, then coat with nut mixture., In a large nonstick skillet, cook fillets in butter over medium heat for 4-5 minutes on each side or until fish flakes easily with a fork. Drizzle with additional honey if desired.

PESTO FISH WITH PINE NUTS

Steps:

• Prepare one envelope pesto sauce mix according to package directions; set aside. Sprinkle fillets with remaining pesto mix, patting to help adhere., In a large skillet, heat oil over medium heat. Add fillets; cook until fish just begins to flake easily with a fork, 4-5 minutes on each side. Remove from heat. Sprinkle with cheese and pine nuts. Serve with pesto sauce.

FLOUNDER IN ORANGE SAUCE WITH PINE NUTS

Steps:

• Heat broiler. Arrange fish on broiler pan and rub them with a few drops of oil. Broil about 2 inches from source of heat, 4 to 5 minutes, depending on thickness of fillets. Do not turn them.
• Heat 1 tablespoon of oil in small skillet. Saute raisins and pine nuts over medium heat 2 to 3 minutes, until nuts begin to color. Stir in orange juice concentrate, lemon juice and water and simmer to heat.
• When fish is cooked, arrange on serving plates and spoon sauce over. Sprinkle with parsley.

SALMON WITH A PINE NUT CRUST

Steps:

• Preheat oven to 350 degrees F (170C).
• Spread the breadcrumbs and pine nuts in a baking dish and bake for 10 minutes. (Chopped almonds may be used in place of the pine nuts.).
• Wash the salmon fillets.
• Pat dry, and brush with the Dijon mustard.
• Sprinkle the bread crumb mixture over the salmon steaks, pressing to adhere to the fish.
• Heat the oil, butter and shallot in oven-proof skillet over medium-high heat.
• Add salmon, crumb-side down and cook until golden brown, 3 to 5 minutes.
• Turn fish over.
• Transfer skillet to oven.
• Bake 8 to 10 minutes more, until cooked.
• For the sauce: Reduce the lemon juice in a saucepan to 1 teaspoon.
• Add the heavy cream and boil until slightly thickened.
• Whisk in the butter until smooth. Add the fresh dill.
• Season to taste with salt and pepper.

PINE-NUTTY TROUT FILLETS

Steps:

• Grind nuts and flour in food processor. Transfer to shallow dish. Season generously with salt and pepper. (Can be prepared 8 hours ahead. Cover.)
• Cut each trout in half lengthwise into fillets. Remove any bones. Brush fish with oil. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Dredge fish in nut mixture; press to adhere. Cook until brown and crisp, about 2 minutes per side. Transfer to plates. Sprinkle fish with parsley and garnish with lime.