Pistachio Crusted Snapper With Aged Balsamic And Pomegranates Food

PISTACHIO AND POMEGRANATE MEATBALLS (KUFTEH-YE PESTEH-O ANAR)

Steps:

• To make the meatballs: Place all the ingredients, except the ground turkey and egg, in a food processor and pulse until you have a grainy paste. Transfer to a large mixing bowl and add the turkey and egg. Lightly knead with your hands for a few minutes (do not over-mix). Cover and chill in the fridge for at least 10 minutes or up to 24 hours.
• Preheat the oven to 450°F (230°C). Generously oil a wide, non-reactive baking dish, large enough to fit 24 meatballs, (about 12 x 14 in/30 x 35 cm) and set aside.
• Remove the turkey mixture from the fridge and shape into walnut-sized balls (about 1 1/2 tablespoons each, using an ice-cream scoop). Place the meatballs in the baking dish and brush well with oil. Bake in the oven for 15 minutes, until bottoms of the meatballs are lightly golden.
• Meanwhile, in another mixing bowl, combine all the ingredients for the glaze.
• Spoon the glaze over the meatballs and bake for another 5 minutes to infuse them with the flavor of pomegranate.
• Garnish with the pomegranate arils and serve warm with the sauce. These meatballs are perfect for wrapping with sprigs of fresh basil in lavash bread or green lettuce.

PISTACHIO-CRUSTED RED SNAPPER

Steps:

• Preheat oven to 350 degrees. Lightly grease a baking sheet. (You can line it with foil or parchment paper and then grease for easier cleanup) Combine pistachios, breadcrumbs, salt, pepper and 4 tablespoons olive oil. Mix with a fork or fingers until crumbs are moist but separate. Spread a thin layer of mustard over each side of the snapper fillets and then dip in crumb mixture. Lightly drizzle with 1 to 2 tablespoons olive oil. Bake for about 15 to 20 minutes - until almost done. Turn on broiler and broil fish 3-5 minutes until crust browns and fish finishes cooking.

POMEGRANATE PISTACHIO CROSTINI

Steps:

• Preheat oven to 400°. Arrange bread slices on an ungreased baking sheet; brush tops with butter. Bake until lightly toasted, 4-6 minutes. Remove from pan to a wire rack to cool., Beat cream cheese, orange juice and honey until blended; spread over toasts. Top with remaining ingredients.