Pistachio Crusted Grilled Fish with a Butter and Wine Pan Sauce
The key to this dish is temperature control. The pistachio crust can easily burn before the fish is cooked…patience grasshopper.
Ingredients:
2 pounds Fresh fish filets (salt water or fresh or both)
1 cup Pistachio kernels (unsalted)
2 tablespoons All-purpose flour
4 tablespoons Unsalted butter (divided)
2 tablespoons Olive oil
3 tablespoons Fresh lemon juice (about 1 large lemon)
1 cup Dry white wine
Kosher salt, black pepper, and all-purpose seasoning to taste
Method:
Place pistachio kernels and flour into a blender or food processor, and chop into a fine meal.
Season with dry seasonings to taste and set aside.
Place a large, heavy skillet over medium-low heat for 5-7 minutes.
Place half of the butter and the olive oil in the skillet.
Cut the other half of the butter into small pieces and chill.
Make sure the fillets are moist, but not dripping wet.
Press each side of each fillet into the pistachio meal, and place in the skillet.
Note: Do not overcrowd the pan. Cook in two batches if necessary.
Fillets should foam a little, but not sizzle.
After three minutes, check for browning and turn if golden.
Cook for two minutes more and remove.
Increase heat to medium-high, add wine and lemon juice.
Whisk in chilled butter one piece at a time.
Taste and adjust seasoning.
Top fillets with sauce.
Greek Salsa
Either served bruschetta style like we did on the show, as a standalone condiment, or as a topping for the fish this unique take on salsa is refreshing and full of Mediterranean flavor.
Ingredients:
2 Anaheim chili peppers
2 Poblano chili peppers
2 Serrano chili peppers
2 Fresno chili peppers
4 Roma tomatoes
1 medium White onion (chopped)
½ cup Fresh mint leaves (chopped)
2 tablespoons Fresh oregano (chopped)
1 medium Lemon (juiced)
2 large Limes (juiced)
Kosher salt, black pepper, and all-purpose seasoning to taste
Method:
Grill chili peppers and tomatoes over hardwood fire until well charred.
Remove chilis to a heat proof bowl, cover tightly, and let sit until cool enough to handle (about 15 minutes).
Peel tomatoes and roughly chop.
Peel, de-seed, and chop chilis.
In a large bowl combine all ingredients and season to taste.
Note: It’s best to make this salsa a couple of hours ahead and let sit in the refrigerator. This lets the flavors combine.
Grilled Fennel
A simple but memorable dish, fennel is refreshing and exotic in flavor.
Ingredients:
2-3 large Fresh fennel bulbs
Olive oil
Kosher salt, black pepper, and all-purpose seasoning to taste
Method:
Place a large pot of salted water to boil.
Trim off all green stems and fronds, then split the bulbs length wise.
Cook fennel in boiling water for 15-20 minutes or until a fork pierces the flesh with a little resistance.
Remove to an ice bath.
Drain well and dry with paper towel, then coat with olive oil and dry seasonings to taste.
Grill cut side down on the perimeter of the fire for 10-15 minutes.
Stay hungry.