Pistachio-Crusted White Fish with Winter Citrus Salsa
- Difficulty: Simple
- Makes: 4 servings
- Nutrition Facts (per serving):
Serving Size: 1 of 4 portions
Calories: 245
Total Fat: 12 g
Sat. Fat: 1 g
Carbs: 16 g
Dietary Fiber: 4 g
Sugar: 6 g
Protein: 20 g
Cholesterol: 37 mg
Sodium: 479 mg - Total Time: 25 minutes
- Hands-on Time: 25 minutes
- 1 to 2 blood oranges
- 1 navel orange
- Half of a pink grapefruit
- 1/2 jalapeo, seeded and membranes removed, minced (add more to taste)
- 2 scallions, sliced thinly (keep white and green parts separated)
- 2 tbsp fresh cilantro, chopped
- 4 leaves Belgian endive, chopped
- Juice of 1/2 lime
- Kosher salt and black pepper, to taste
- 2 tbsp Dijon mustard
- 1 cup shelled unsalted pistachios
- 1/2 cup panko breadcrumbs
- Four white fish fillets, about 6 oz each (halibut, black cod, or other white fish)
- 2 to 3 tbsp safflower oil
- Zest the blood oranges into a shallow dish and set aside. Peel the oranges and grapefruit so the white pith is removed, then segment the citrus by cutting between the membranes into a bowl; reserve the membranes and keep the zested bowl nearby.
- Combine the minced jalapeo, scallion whites, cilantro, chopped endive, and lime juice in the citrus bowl. Season with a bit of salt, mix well, and refrigerate the salsa until serving.
- Add the Dijon mustard to the bowl with the orange zest. Squeeze the reserved juice from the membranes into this bowl and whisk to combine; press additional juice from any leftover membranes if the mixture is too thick.
- Place the pistachios, panko, and a pinch of salt in a food processor and pulse until the nuts are finely textured and evenly mixed. Transfer to a shallow dish.
- Pat the fish fillets dry with a kitchen towel and season with salt and pepper. Warm the oil in a large nonstick skillet over medium-high heat.
- Dip each fillet into the citrus-mustard mixture, then press into the pistachio-panko coating so it adheres. Cook the fillets in the hot skillet for 34 minutes per side, or until the coating is golden and the fish flakes easily with a fork.
- Transfer the fish to plates, garnish with the reserved scallion greens, and either spoon the citrus salsa over the fillets or serve it alongside using a slotted spoon to avoid excess juice.
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