Wednesday, October 10, 2012

Pistachio Crusted Fish (Recipe by Chef Odie)

This is NOT my recipe but it is my picture from when i tried it, this recipe is from a well known chef friend of mine known as Chef Odie, she is always so kind to share recipes and tips with me and gave me her approval to share this with you guys, hope everyone enjoys it as much as i did, it is delicious.


PISTACHIO CRUSTED FISH.

4 Servings

 Ingredients
- Olive oil, for raw sauce and for brushing fish if not using eggs.
- ¼ cup fresh mint (can use cilantro as well) leaves, minced.
- Juice of 1 lime.
- 1 cup shelled pistachios, roasted and unsalted.
- 1 tablespoon of mustard.
- 1 tablespoon of balsamic vinegar.
- 2-4 drops of Agave syrup.
- 1 teaspoon dried oregano.
- ½ teaspoon dried thyme.
- ½ teaspoon garlic mashed or whole
- ½ teaspoon kosher salt for seasoning the fish(or to taste).
- ½ teaspoon black pepper.
- 1 large egg white.
- 4 fish fillets, 3-4 ounces each
any fish will work, salmon, etc.

Directions:

Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray.

In a small mixing bowl mix cilantro, vinegar, mustard, agave, olive oil, seasoned with a pinch of salt and pepper, let it rest while preparing fish. This is your sauce, a raw sauce, healthy, easy, yummy.

Grind the pistachios along with the oregano, thyme, garlic mashed, ½ teaspoon salt and ½ teaspoon pepper in a food processor until the mixture resembles a coarse meal. Pour the mixture into a dinner plate.

Beat the egg white until foamy on another dinner plate(I used olive oil instead, lithely brush on fish, both sides). Pat the fish fillets dry with a paper towel and season with salt and pepper. Dip the fillets into the egg whites then into the pistachios and coat well. Lay the fillets on the prepared baking sheet. Spray the top of the fillets lightly with some more cooking spray. Bake for 10 – 12 minutes or until the fish feels firm to the touch.

Serve on top of veggies with roasted cauliflower pure.

Pour raw sauce, enjoy!

ROASTED CAULIFLOWER PURE.

- 1 head of cauliflower.
- Salt, pepper to taste.
- Water.
- Lemon skin.
- Olive oil to taste.
- 1/2 cup or to your liking consistency of Almond milk or any other milk like products you use (I use coconut, soy, rice, etc.)


Direction:

Preheat oven at 400 degrees.

In pot of boiling water add salt, pepper, lemon skin, par boiled cauliflower till almost soft.

On a tray finish roasting cauliflower on the oven until it has a nice caramelize color.

Remove and blend with almond milk, olive oil , salt, pepper to taste.


TOMATO MARMALADE (to top fish).

- 2-3 pound tomatoes.
- Agave nectar to taste(I use few tablespoons depending of the tartness of the tomatoes).
- 1 cup balsamic vinegar or to your taste.
- 6 garlic cloves.
- 2 bay leaves.
- Salt to taste.
- Juice of 3-4 lemons.

Directions:

Cut tomatoes in four, add to a heavy bottom pot (non reactive is better) add rest of ingredients, let it simmer a low heat for 1 1/2 hours till glossy and thick.

Let it cool off, jar or enjoy on top of quick pastas, chicken, salads, fish, etc.





2 comments:

  1. Oh margot! Que hambreee me acaba de entrar! That looks soooo good!

    ReplyDelete
  2. Siii Leti soooo Good try it para que veas super rica!!!!

    ReplyDelete