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Pistachio Crusted Tilapia with Beurre Bl




Source of Recipe


Ft Lauderdale Sun Sentinel - YOu Asked For It


Recipe Introduction


Pistachio Crusted Tilapia with Beurre Blanc:

We had lunch at the Sage restaurant in Fort Lauderdale. My husband had a great fish dish, Pistachio-Crusted Tilapia. I tried in vain to duplicate it. Could you possibly obtain the recipe? --Renee Weill, Delray Beach

After several attempts to get this from the Fort Lauderdale location, we went to their sister restaurant, Sage Oyster Bar and French Cafe in Hollywood (2000 Harrison St., 954-391-9466). The same tilapia is served there, and chef Tim Gurklis readily shared his easy method for the baked fish with beurre blanc. While he uses tilapia, the nut crust would work on nearly any white-fleshed fish fillet. The beurre blanc used to dress it is a classic French reduction sauce made with acids -- in this case, white wine and lemon juice. It's too bad that this sauce and others like it have fallen out of favor with the nutrition police. Sure, it's made with butter, but just a little of the concentrated flavor adds a great deal to the dishes it accompanies. It's a sauce that should be in every cook's repertoire since it really isn't difficult.



List of Ingredients




For beurre blanc:

• 2 shallots, finely chopped
• 1 cup dry white wine
• 1/4 cup lemon juice
• 1 tablespoon chopped fresh dill or 1/2 teaspoon dried dill
• 6 tablespoons cold, unsalted butter, diced
• Salt and ground white pepper, to taste


For tilapia:
• 4 8-ounce boneless tilapia fillets
• 3/4 cup raw pistachios, finely chopped
• 3 tablespoons water
• 3 tablespoons white wine
• Fresh dill, for garnish

Recipe



Prepare beurre blanc: Put shallots, white wine, lemon juice and dill in a small saucepan over medium-high heat. Cook until reduced to 2 tablespoons of liquid. Reduce heat to medium. Add the butter, a small piece at a time, whisking quickly after each addition. Remove from heat occasionally, then return to heat during this process. The sauce will thicken and become smooth with a sheen. Season with salt and white pepper to taste.

To keep the beurre blanc warm, set the saucepan, covered, in a pan of hot water off the heat.

Prepare tilapia: Preheat oven to 375 degrees. Rinse fish and pat dry. Spread pistachios on waxed paper or in shallow bowl. Press one side of each fillet into nuts. Put water and wine in bottom of large ovenproof skillet, or in bottom of a broiler pan. Place fish, crusted-side up, in pan.

Bake in center of oven for 8 to 10 minutes, or until fish just flakes and is opaque. Thickness of fish will determine cook time. Do not overcook.

Divide tilapia onto serving plates. Whisk beurre blanc before spooning over fish. Garnish with fresh dill, as desired.

Makes 4 servings.