Fish With Pistachio Butter Sauce Recipes

PISTACHIO COD IN A WHITE WINE BUTTER SAUCE

Steps:

• Cook couscous according to instructions. Season fish with smoked paprika, salt, and pepper on both sides. (Pulverize pistachios in a food processor if not already done so; alternatively, finely chop nuts with a sharp knife). Melt 2 tablespoons of butter in a pan over low-medium heat. Add shallots, cooking until tender. Add pistachios and cook for 1-2 minutes. Pour in white wine, reducing over low heat for about 5 minutes. Place cod fillets in sauce and simmer until cod has fully cooked on both sides. Add 2 more tablespoons of butter; melt until fully incorporated. Top with fresh chopped parsley. Spoon fish over warm, cooked couscous.

PISTACHIO-CRUSTED HALIBUT WITH ROASTED BROCCOLINI

Steps:

• Place a rimmed baking sheet in the center of the oven and preheat to 450˚ F. Grate the lemon zest and set aside. Cut the lemon into 4 wedges and add to a large bowl along with the broccolini, 2 tablespoons olive oil, 1/2 teaspoon salt and the red pepper flakes. Toss to coat. Spread on the hot baking sheet and roast until crisp-tender and charred, flipping halfway through, 15 to 20 minutes.
• Meanwhile, pulse the pistachios in a food processor until finely chopped. Add the reserved lemon zest, panko, za'atar and 1/2 teaspoon salt; pulse to combine. Transfer to a shallow bowl. Press the halibut fillets in the pistachio mixture, turning to fully coat all sides.
• Heat the remaining 3 tablespoons olive oil in a large nonstick skillet over medium heat until hot. Add the halibut and cook, turning once, until golden brown, about 4 minutes per side.
• Season the halibut with salt and divide among plates. Serve with the roasted broccolini and lemon wedges.

FISH WITH PISTACHIO BUTTER SAUCE

Steps:

• 1. Dredge fillets in flour. Saute fillets in oil and 1 tablespoon melted butter in a large nonstick skillet over medium heat 2 minutes on each side or until fish flakes easily when tested with a fork. Remove fillets from skillets, and place on a serving platter; keep warm.
• 2. Add green onions, vermouth, and chicken broth to skillet. Cook over high heat until the liquid is reduced to about 1/2 cup. Reduce heat to low; add 1/4 cup butter, adn stir until butter melts. Stir in chopped pistachios. Spoon sauce over fish. Garnish, if desired.

GRILLED FLATFISH WITH PISTACHIO-HERB SAUCE

Steps:

• Sauce:
• Toast pistachios in a dry small skillet over medium-low heat, tossing occasionally, until browned in spots, about 5 minutes. Let cool, then finely chop.
• Gently mix pistachios, prunes, garlic, parsley, mint, tarragon, kimchi brine, and vinegar in a medium bowl to combine; season with salt. Whisk in oil, then taste and season spoon sauce with more salt if needed.
• Fish and assembly:
• Prepare a grill for medium heat. Using a chef's knife, cleaver, or serrated knife, cut fish crosswise into 2"-4"-wide planks (the larger the fish, the wider the planks); halve planks if fish is large. Pat fish dry, rub all over with oil, and season with salt and Aleppo-style pepper. Grill fish, undisturbed, until about 70 percent cooked through (use a knife to slide into flesh to check), about 5 minutes. The skin should release easily from the grate when the fish is ready to turn. If it's sticking, keep cooking.
• Using a large fish spatula, turn fish over and grill until cooked through (fish is done when a paring knife easily pierces the flesh along the side), about 2 minutes.
• Transfer fish to a platter and spoon sauce over.

SALMON WITH PISTACHIO-BASIL BUTTER

Steps:

• Process pistachios, 10 basil leaves and garlic cloves in processor until finely chopped. Add 1/2 cup butter and 1 teaspoon lime juice and process until incorporated into mixture. Season to taste with salt and pepper. Transfer butter mixture to small bowl. Refrigerate until well chilled. (Pistachio butter can be prepared up to 4 days ahead.)
• Preheat oven to 400°F. Butter 9x13-inch baking dish. Place salmon fillets in dish in single layer. Pour white wine over. Season salmon with salt and pepper. Bake salmon until almost opaque on top, about 10 minutes. Place 2 tablespoons pistachio butter atop each salmon piece. Continue baking until salmon fillets are just opaque in center, about 5 minutes. Transfer salmon to plates. Garnish with basil if desired and serve immediately.