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Pistachio-Crusted Red Snapper




Source of Recipe


Jo Gainey


Recipe Introduction


Prep and cook time: About 30 Minutes
Makes: 4 Servings
Notes:
If you are using halibut, buy pieces that have been boned and skinned. A
6-ounce halibut fillet will take a few extra minutes to cook (step 4), about
12 minutes.



List of Ingredients




1/2 cup shelled, roasted, and salted pistachios
1/3 cup fine dry bread crumbs
1/4 cup minced parsley
1/2 teaspoon pepper
1 Large Egg
4 skinned and boned red snapper fillets (each about 4 oz.)
1/4 cup butter
2 green onions (ends trimmed), thinly sliced
1 tablespoon capers, drained
lemon wedges (optional)
Salt



Recipe



1. In a blender or food processor, whirl pistachios until finely ground.
Pour pistachios into a wide, shallow bowl and add bread crumbs, parsley, and
pepper; mix well.

2. In another wide, shallow bowl, beat egg to blend. One at a time, dip fish
fillets into egg to coat, then press each side of fillets into nut mixture
to coat well. Lay fillets in a greased or nonstick 10- by 15-inch baking
pan.

3. Melt butter in an 8- to 10-inch frying pan over medium heat. Add onions
and capers, and stir just until onions are brighter green, 1 to 2 minutes.
Holding onions and capers back with a spoon, pour butter evenly over
fillets. Then using the spoon, place the onions and capers evenly over the
fish.

4. Bake fish in a 450° oven until fish is opaque in center of thickest part
(cut to test), about 10 minutes. With a wide spatula, carefully transfer
fillets to 4 dinner plates and top equally with onion- caper mixture. Offer
lemon wedges to squeeze over fish and salt to add to taste.