Best Pistachio Crusted White Fish With Winter Citrus Salsa Recipes

PISTACHIO-CRUSTED FISH FILLETS

Pistachio-Crusted Fish Fillets image

What a fresh, fun, absolutely delicious way to fix orange roughy in a hurry! Our taste panel relished the nutty crunch of the pistachio and parsley crust. A great way to bring more fish-and omega 3s-to the family table. Marie Stupin - Roanoke, Virginia

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1 egg white, beaten
1/2 cup pistachios, finely chopped
1/3 cup dry bread crumbs
1/4 cup minced fresh parsley
1/2 teaspoon pepper
1/4 teaspoon salt
4 orange roughy fillets (6 ounces each)
4 teaspoons butter, melted

Steps:

Place egg white in a shallow bowl. Combine the pistachios, bread crumbs, parsley, pepper and salt in another shallow bowl. Dip fillets in egg white, then pistachio mixture., Place fish on a baking sheet coated with cooking spray. Drizzle with butter. Bake at 450° for 8-10 minutes or until fish flakes easily with a fork.

Nutrition Facts : Calories 295 calories, Fat 13g fat (3g saturated fat), Cholesterol 112mg cholesterol, Sodium 444mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 2g fiber), Protein 34g protein.

PISTACHIO-CRUSTED COD WITH CITRUS SALSA

Pistachio-Crusted Cod with Citrus Salsa image

Provided by Katie Lee Biegel

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 pink grapefruit
1 tangerine
1 blood orange or regular orange
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
1/2 cup roasted and salted pistachios without shells, such as Wonderful® Pistachios No Shells
1/2 teaspoon garlic salt
Four 4- to 6-ounce skinless cod fillets (you can also use halibut, sole or any white fish)
2 tablespoons Dijon mustard

Steps:

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
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.
In a food processor, pulse the pistachios and garlic salt until the mixture resembles small pebbles. Transfer to a shallow dish.
Season both sides of the fish fillets with salt and pepper. Use a pastry brush to coat the top side of each piece of fish with the Dijon mustard. Gently press the mustard-coated side of the fillets into the pistachio mixture. Transfer them pistachio crusted-side up onto the prepared baking sheet.
Bake until the fish is opaque and flakes easily with a fork, 10 to 12 minutes, depending on the thickness of the fillets. Transfer to a serving plate and top with the citrus salsa. Drizzle with olive oil and season with more salt and pepper before serving.