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03-05-2011, 01:32 PM #1
- Join Date
- Feb 2011
- Tucson, Arizona, United States
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Pistachio Crusted Halibut with Beurre Blanc Sauce
You can also use Salmon or Mahi Mahi with this recipe!
4 skinless halibut filets, 6 oz each (or salmon)
1 egg white, lightly whipped
4 oz finely chopped pistachios
2 oz breadcrumbs
salt and pepper
1 Put pistachios into a chopper and pulse until they reach the consistency of bread crumbs.
2 Mix the pistachios and breadcrumbs together in a bowl and spread out onto a plate.
3 Season fish with salt and pepper, and dip into egg white mixture, then into bread crumb mixture.
4 Preheat a skillet for about 1 minute on high heat, and sear the fish for about 2 minutes on each side, then placing the lid on your skillet, cook on medium heat until fish is done, gently flipping as needed.
5 This fish is wonderful served with a rice pilaf and topped with buerre blanc sauce.
Beurre Blanc Sauce:
1-2 shallots, chopped fine
1 cup white wine
1/4 cup lemon juice
1 Tbs heavy cream
12 Tbs cold unsalted butter, cubed
salt and white pepper, to taste
1 Combine the shallots, white wine, and lemon juice in a non-reactive saucepan over high heat and REDUCE TO 2 TABLESPOONS.
2 Add the cream to the reduction. Once the liquid bubbles, reduce the heat to low. Add the butter, 1 cube at a time, whisking first on the heat and then off the heat. Continue whisking butter into the reduction until the mix is fully emulsified and has reached a rich sauce consistency. Season with salt and white pepper. Store in a thermos until ready to serve.
Last edited by LariP; 01-20-2013 at 02:50 PM.