Pistachio Cod In A White Wine Butter Sauce Food

GRILLED FISH WITH GARLIC, WHITE WINE AND BUTTER SAUCE

Steps:

• In a small pot, whisk together white wine, shallots and garlic.
• Cook over high heat until reduced to half. Remove from heat, cool slightly. When mixture is warm, cut in butter and whisk together. Add parsley and season with salt and pepper.
• Cover with plastic wrap and refrigerate for at least 30 minutes. Bring to room temperature before grill them. Heat grill over high heat.
• Brush fillets with olive oil and season with salt and pepper. Grill fish for 4 minutes per side, or until golden brown and fish flakes easily with a fork.
• Place fish in plates and top with the butter sauce. Serve immediately over warm pasta or with shrimp instead of fish, if you prefer.
• Thanks for your reviews and suggestions to correct this recipe.

COD WITH BUTTER SAUCE

Steps:

• Butter the baking dish.
• Add the cod, butter and white wine.
• Pre heat the oven to 220c or gass mark 7.
• Cover With foil and cook for 10-15 minutes.
• Remove fish with a slotted spoon and keep warm, Add the juices from the baking dish to a pan.
• Add the remaining butter and reduce untill the sauce slightly thickens.
• Serve with sprigs of parsley.

COD WITH HERBED WHITE-WINE LEMON SAUCE

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.

PISTACHIO CRUSTED BLACK COD FILLETS IN A SICILIAN SAUCE

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.

SWORDFISH STEAKS WITH PISTACHIO BUTTER SAUCE

Steps:

• Cook the pistachios in 1 T. of the butter in a large skillet over medium heat, stirring often until browned, 3 to 4 minutes. Remove from pan with a slotted spoon and drain on paper towels.
• Sprinkle swordfish steaks with salt and pepper; cook in the same large skillet over medium-high heat in 1 T. oil and remaining 1 T. butter until almost cooked, about 3 minutes on each side. Remove and place on serving platter.
• Add wine and lemon juice to pan and simmer 2 minutes, stir in parsley.
• Pour sauce over steaks and sprinkle with nuts.