Pistachio Crusted Tilapia W Lemon Butter Sauce Food

PISTACHIO-CRUSTED FISH FILLETS

Steps:

• Place egg white in a shallow bowl. Combine the pistachios, bread crumbs, parsley, pepper and salt in another shallow bowl. Dip fillets in egg white, then pistachio mixture., Place fish on a baking sheet coated with cooking spray. Drizzle with butter. Bake at 450° for 8-10 minutes or until fish flakes easily with a fork.

PARMESAN CRUSTED TILAPIA

Steps:

• Thaw and wash tilapia fillets if frozen. Pat dry on paper towels.
• Combine crumbs, parmesan, italian seasoning and garlic powder on a plate, mixing well.
• On a different plate, pour 1 tbsp lemon juice.
• Working 1 at a time, place a fillet on the plate in the lemon juice, sprinkle with desired amount of kosher salt (be careful about how much salt is in your parmesan, crumbs, and other seasonings), black pepper, and garlic powder. Turn the fillet over in the lemon juice and sprinkle seasoning on the other side.
• Dredge fillet in the parmesan mixture patting it all over to coat.
• Place in an oiled baking dish, repeat with remaining fillets.
• Sprinkle a little lemon juice over fillets and drizzle or spray them lightly with olive oil.
• Bake at 425ºF for about 20 minutes or until they easily flake with a fork and edges are browning (you can sprinkle some more parmesan on top if desired). You can also bake these faster at 450ºF.

PISTACHIO-CRUSTED COD FILLETS

Steps:

• Heat the oven to 425°F. Line a small baking sheet with foil and lightly grease the foil (spray is fine).
• Chop the pistachios into medium-fine pieces. Combine the nuts, breadcrumbs, Parmesan, salt, and pepper in a shallow bowl. Drizzle with the olive oil and toss with a fork until the crumbs are evenly moistened.
• If using fillets with tapered ends, loosely fold the ends under to create a fillet of even thickness. Spread the top of each fillet evenly with the mustard. Press the mustard-coated side of each fillet into the crumb mixture to generously coat the fish. Set the fillets, coating side up, on the prepared pan. Sprinkle the remaining crumb mixture over the fillets to form a thick coating.
• Bake the fillets until the topping is crisp and browned and the fish is cooked through, 10 to 12 min., depending on thickness (see below for doneness test). Serve immediately.

PISTACHIO CRUSTED SALMON

Steps:

• Generously sprinkle both sides of salmon with Seafood Magic (about 2-3 teaspoons total).
• Put pistachios and olive oil in a food processor and grind.
• Evenly distribute the crushed nuts on both sides of the salmon, pressing in with your fingers.
• Melt the butter in a large skillet and add the juice of 1/2 a lemon.
• Add salmon steaks to the skillet over medium heat, cooking each side for 3-5 minutes.
• Turn off heat and keep covered in the skillet until ready to serve.
• Season the salmon steaks with the juice of the other 1/2 of lemon.

TILAPIA IN BUTTER SAUCE

Steps:

• Season flour to taste with salt and pepper. Dredge fillets in flour mixture, shaking off excess.
• Heat oil with 2 Tablespoons butter in a large nonstick skillet over medium heat. Add fillets without overlapping, cook in batches if needed.
• Cook until golden brownon bottom, about 3 minutes. Turn fillets and cook 1 to 2 minutes more or until opaque through the thickest part.
• Drain fillets on paper towel, transfer to a platter and keep warm. Add remaining 4 Tablespoons butter to the skillet and heat until it froths.
• Add lemon juice and lemon slices, swirl pan to heat through. Pour butter sauce over fillets immediately before serving. Sprinkle with parsley if desired.

TILAPIA WITH LEMON BUTTER SAUCE

Steps:

• Prep the tilapia - Defrost in package, if necessary, rinse and place in glass or plastic bowl. Cover with milk and set aside for 30 minute to soak out as much of the strong flavor as possible - the milk will turn pink.
• Using a microplane, zest the lemon, removing as much as possible without getting any of the pith. Juice the lemon and set both the juice and zest aside.
• Preheat an electric skillet to 375°F.
• Remove the tilapia from the milk and discard the milk. Lightly bread the fish with the fish fry. Add a small amount of olive oil to the skillet and distribute evenly. Place the filets in the oil and fry until the fish is just flaky and the breading is a medium brown.
• While the fish is cooking, melt the butter in a small saucepan. add the lemon zest and stir until combined. Whisk in the lemon juice until fully incorporated. You can add more fresh not-from-concentrate lemon juice to taste.
• Remove the cooked filets from the skillet, drain on a paper towel. Plate the fish and drizzle the sauce over to taste. Serve with risotto or pilaf and a green vegetable such as asparagus or broccoli.

PISTACHIO CRUSTED SALMON WITH LEMON CREAM SAUCE

Steps:

• For the Salmon:
• In a shallow dish, combine the pistachios, 1/2 teaspoon salt and pepper. Dredge the salmon in the pistachio mixture, pressing gently to coat.
• In a small skillet, heat the oil and garlic over medium heat. Add the salmon and cook until browned, about 2 to 3 minutes. Reduce the heat to medium; turn the salmon and cook until salmon flakes easily with fork, about 2 or 3 minutes more. Transfer the fillets to serving plates. Serve with Lemon Cream Sauce, and garnish with chopped pistachios, if desired.
• For the Lemon Cream Sauce:
• In a small saucepan, melt the butter over medium-high heat. Add the flour, whisking to combine and cook for 2 minutes. Reduce the heat to medium; stir in the broth and cream and simmer until thickened, whisking frequently, about 3 minutes. Add the lemon zest, lemon juice, 1/2 teaspoon salt and pepper, whisking to combine. Cook for 2 minutes, whisking constantly. Pour into a serving dish and serve with the salmon.

PISTACHIO CRUSTED HALIBUT

Steps:

• Preheat oven to 425°F. Line a baking pan with parchment paper. Combine first 6 ingredients in a shallow bowl. Brush top of halibut fillets with mayonnaise. Set one piece of halibut, mayonnaise-side down, on pistachio mixture. Press down on fish to help pistachio mixture adhere. Set fish, coated-side-up, in baking pan. Repeat with other fillets. Top fish with any pistachio mixture left in the bowl. Bake fish for 12 to 14 minutes, or until just cooked through. Plate fish and garnish with lemon slices. Note: Shelled pistachios are available in our Bulk Foods Department. To coarsely crush them, place them in a thick plastic bag and hit with a kitchen hammer. You could also roll and crush them with a rolling pin. Panko breadcrumbs are sold in our Ethnic foods aisle.

PISTACHIO-CRUSTED TILAPIA WITH CHARD, FLASH-FRIED PROSCIUTTO, GORGONZOLA AND PINE NUTS

Steps:

• In a food processor, combine pistachios, oregano, thyme, and garlic powder. Process until finely chopped and transfer to a shallow dish. Season both sides of tilapia fillets with salt and pepper. Brush honey mustard over both sides of tilapia and then transfer to pistachio mixture. Press mixture into both sides of fish.
• Heat 1 tablespoon of the oil in a large skillet over medium heat. Add tilapia and cook 2 to 3 minutes per side, until fork-tender.
• Heat remaining oil in a small skillet over high heat. Add prosciutto and cook 2 minutes, until golden brown. Add pine nuts and cook 1 minute, until nuts are golden brown. Add chard leaves, cover and steam 2 minutes, until leaves soften. Arrange chard mixture on a serving platter and top with Gorgonzola and serve with tilapia.

PISTACHIO-CRUSTED SALMON WITH LEMON CREAM SAUCE

Steps:

• Place fillets on a greased baking sheet; sprinkle with salt and pepper. Spread with mayonnaise and sprinkle with pistachios., Bake at 375° for 15-20 minutes or until fish flakes easily with a fork., Meanwhile, in a small saucepan, cook and stir shallot in oil over medium-high heat until tender. Add cream, lemon zest, salt and cayenne; bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until thickened, stirring occasionally. Serve with salmon.

PISTACHIO CRUSTED TILAPIA W/ LEMON BUTTER SAUCE

Steps:

• Place flour and crushed pistachios in a shallow dish and season with salt and pepper. In a separate dish crack and beat egg. Dredge fillets though egg and then in flour mixture to fully coat fillets. Place 1 tablespoon of the butter and oil in a large frying pan over medium heat. When it foams, lower heat to medium-low. Shake excess flour off 2 of the fillets, add to pan, and cook until golden brown and crisp, about 2 minutes per side. Remove fillets to a plate and repeat with remaining fillets. Add remaining 1 tablespoon butter and cook until it begins to brown. Immediately remove from heat, stir in lemon juice, and pour over fish. Lay a lemon slice over each fillet, sprinkle pistachios over top and serve with mashed or roasted potatoes (or couscous) and a simple green salad.

TILAPIA & LEMON SAUCE

Steps:

• In a shallow bowl, combine 1/4 cup flour and salt. Dip fillets in flour mixture. , In a large nonstick skillet, cook fillets in 2 tablespoons butter over medium-high heat until fish just begins to flake with a fork, 4-5 minutes on each side. Remove and keep warm., In the same skillet, melt remaining 2 teaspoons butter. Stir in remaining 1 tablespoon flour until smooth; gradually whisk in broth, wine and lemon juice. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in parsley. Serve fish and sauce with rice; garnish with almonds.