PISTACHIO COD IN A WHITE WINE BUTTER SAUCE
Pistachio Cod in a White Wine Butter Sauce is one of the quickest and delicious meals you can make in about 20 minutes.
Provided by Handy Chef
Time 25m
Number Of Ingredients 9
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 CREAM SAUCE
When my friends sister moved in with us, she always was craving a ravioli in a pistachio cream sauce (her favorite from a restaurant where she lived). A few trial runs later she's has a new favorite!
Provided by FruityBev
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in medium sauté pan.
- Sauté Onions until Translucent (not caramelized).
- Add pistachios and enough olive oil to lightly coat.
- Cook for about a minute, the pistachios should not change color.
- Add cream until heated throughout.
- Remove from heat.
- Add seasonings to taste.
- Serve over pasta of choice.
- Top with grated cheese.
Nutrition Facts : Calories 252.9, Fat 23.9, SaturatedFat 9.9, Cholesterol 48, Sodium 182.1, Carbohydrate 4.7, Fiber 1, Sugar 1.3, Protein 6.2
PISTACHIO CRUSTED BLACK COD FILLETS IN A SICILIAN SAUCE
This recipe has been adapted from FoodNetworks Halibut in Sicilian Sauce. I guess any firm white fleshy fish can be used, but I used Black Cod, also known as Sablefish or Butterfish. I always prefer to buy a whole fish and fillet it myself, as I feel that it is fresher and has a better flavor. Then I can make stock out of the bones and freeze away for later use. The sauce is a savory, salty, sweet combination that combines unlikely ingredients creating a lovely marrying of flavors and could probably be prepared a day ahead. As you prepare the sauce, add salt sparingly, since you are adding salty ingredients toward the end of the preparation. I have served this over risotto before, but it is still excellent without starch-stacking.
Provided by French Terrine
Categories Low Cholesterol
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Plump sultanas in 1/2 cup of white wine.
- Dip fish fillets in egg white, then coat with nuts and refrigerate while preparing the sauce.
- Begin preparing the sauce by heating olive oil in a large skillet. Add diced onion and fennel and saute until softened and onions have begun to caramelize just slightly. Then add mushrooms, garlic paste, and thyme. Salt lightly to draw out the juices and add pepper to taste. Once mushrooms have cooked down, add remainder of wine, orange juice, orange zest, olives, capers, pine nuts and sultanas including the wine in which they had been soaking. Continue to simmer to allow all the flavors to marry.
- In another skillet, heat about 1 inch of oil until hot enough for frying and gently slide in the fillets. Cook a few minutes on one side, then gently turn and cook a few minutes more. Remove and drain on a paper towel.
- For plating, spoon a generous amount of sauce onto a plate and top with the fillet.
Nutrition Facts : Calories 541.5, Fat 25.4, SaturatedFat 3, Cholesterol 49.1, Sodium 336.2, Carbohydrate 41.6, Fiber 9.9, Sugar 12.1, Protein 33.2
COD WITH HERBED WHITE-WINE LEMON SAUCE
This recipe can be made using any fresh mild-flavored white fish, such as cod, sole, sea bass, or flounder.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 9
Steps:
- Combine shallot, wine, and lemon juice in a small skillet; set over high heat. Bring to a boil; simmer until liquid is reduced to 1/4 cup, about 10 minutes. Remove from heat; whisk in butter, capers, 1/4 teaspoon salt, a pinch of pepper, and 3/4 of the herbs. Set aside; keep warm.
- Heat a large skillet over medium-high heat; add 3 tablespoons sauce. Season both sides of fillets with remaining 3/4 teaspoon salt and a pinch of pepper. Arrange fillets and lemon slices in skillet; sprinkle with some herbs. Cook until fillets are golden, about 4 minutes. Turn, sprinkle with remaining herbs, and cook until fish is cooked through, about 3 minutes. Serve with lemon slices and remaining sauce.
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