Balsamic And Nut Crusted Fish Recipes

NUT-CRUSTED FRIED FISH

Steps:

• In a shallow bowl, combine the bread crumbs, pecans or pistachios, salt and pepper. Place the flour in a shallow bowl and the milk in another bowl. Cut fish fillets into serving-size pieces if necessary. Dredge fish in flour, dip in milk, then coat with the crumb mixture., Heat oil in a nonstick skillet over medium heat. Fry the fish for 4-5 minutes on each side or until it flakes easily with a fork.

BALSAMIC AND NUT-CRUSTED FISH

Steps:

• Pour dressing over fish in shallow dish; turn to evenly coat both sides of each fish fillet with dressing.
• Refrigerate 30 min. to marinate. Meanwhile, combine remaining ingredients.
• Heat oven to 375°F. Remove fish from marinade; discard marinade. Place fish on baking sheet sprayed with cooking spray. Top with nut mixture; press lightly into fish to secure.
• Bake 10 to 12 min. or until fish flakes easily with fork.

PISTACHIO CRUSTED SNAPPER WITH AGED BALSAMIC AND POMEGRANATES

Steps:

• Preheat the broiler.
• Season the fish to taste with salt and pepper.
• In a saute pan over a high heat, add the oil, when the oil starts to smoke lightly, add the fish. Cook for 2 minutes (or until golden brown), turn fillets over and add the thyme sprigs and chives, continue to cook for 2 minutes (or until it reaches a medium temperature, depending on the thickness of the fillets.) Remove from the pan.
• Spread 2 tablespoons of Pistachio Crust mix on top of each fillet.
• Place under a broiler to lightly brown, remove from heat. In the center of 4 plates, place the fish fillets. Artfully drizzle the balsamic vinegar and pomegranate seeds around the fillets, sprinkle with chives. Serve immediately.
• In a saucepan, reduce 1/2 cup cream to 1/4 cup. Remove from the heat and then add the cold butter mix with a mixer. In a mixing bowl add the pistachio nuts, basil leaves, chopped shallots and stir in the cream mixture. Stir until evenly mixed. Season, to taste, with salt and pepper. Let cool for 10 minutes. Reserve.