 | | | Pistachio-crusted Red Snapper Photo Susie Iventosch | | | | | | (Serve 2-3)
INGREDIENTS
1 lb. red snapper filet (we use roughly 1/3 pound per person)
1 cup finely chopped roasted, salted pistachios
6 Tbsp. unsalted, browned butter, divided for crust and sauce (see directions below)
Sauce
2 Tbsp. browned butter from above ingredients
1 shallot, finely diced
1/4 cup dry white wine
Heat shallots in browned butter over medium-low heat and cook until translucent. Add white wine and bring to a boil. Reduce heat and simmer for a few more minutes. Season to taste with sea salt and white pepper. Set aside until ready to serve, and reheat just before serving. Spoon sauce over fish (and rice if you serve rice with this dish).
DIRECTIONS -Fish
Preheat gas grill to medium-high heat.*
Rinse fish filet and place on a piece of foil that has been sprayed with PAM or other cooking spray. Set aside or refrigerate until ready to cook.
Meanwhile, heat butter in a saucepan over medium-high heat until butter begins to foam, brown, and form crystals. Remove from heat, once the butter is browned and has a nutty aroma. Cool to room temperature.
Mix 4 Tbsp. of the browned butter with 1 cup chopped pistachios and mix well. Set the other 2 Tbsp. of browned butter aside for the sauce (see above). Pat nut mixture on top side of fish filet, covering the entire topside of the filet. Transfer to grill on foil and cook for approximately 7 minutes, or until fish is cooked and crust is browned and crunchy. No need to turn fish.
Serve with rice and drizzle a tablespoon or so of the sauce over each fish/rice serving.
*Can bake fish in the oven, too, at 400 degrees for approximately 5-7 minutes, depending upon thickness of filet, until desired doneness.
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Lamorinda Weekly, Moraga CA