Recipe Pistachio Crusted Fish With Lemon Dill Aioli

ElizabethB

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Joined
14 Aug 2017
Local time
2:33 PM
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Location
Lafayette, LA. US
INGREDIENTS
For Fish
Fish Filets for two - catfish, cod, tilapia, redfish, barramundi, sole - any firm white fish
1 TBSP EVOO
1/3 cup finely chopped or coarsely ground Pistachio (I used salted, roasted Pistachio)
Zest of 1 small lemon
2 TBSP chopped fresh parsley or 2 Tsp dried
2 TBSP coarse grain mustard
salt and fresh ground pepper
For Lemon dill Aioli
1/2 cup real mayonnaise
2 TBSP chopped fresh dill or 2 Tsp dried dill
Zest and juice of 1 small lemon
2 cloves garlic micro planed or finely minced
METHOD
Heat oven to 375 degrees F
Line a baking dish or sheet pan with foil or parchment paper
Season the fish with salt and pepper
Brush one side with mustard
Mix together Pistachio, lemon zest, parsley and EVOO
Press pistachio mixture into the mustard
Bake for 15 minutes (longer if the fillet is very thick.) The fish should be opaque, flakey and moist.
While fish is cooking mix together the Aioli ingredients.

54098


54095
 
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