How to Make the Perfect Pistachio Crusted Fish for Dinner!
 
 
Serves: 4
Ingredients
Eggplant:
  • 1 eggplant, peeled and sliced into ¼ inch thick pieces
For the fish:
  • 4 skinless golden tilefish fillets (or similar fish - snapper, cod, halibut)
  • 2 eggs, beaten
  • 1 cup pistachio nuts
  • ½ tsp. paprika
  • ½ tsp. salt
  • 4-6 Tbsp. canola oil
For the curry sauce:
  • 1 cup chicken stock
  • 4 Tbsp. honey
  • 2 Tbsp. Thai green curry paste
  • 1 cup coconut milk
  • 4 zucchinis, spiralized
Instructions
Eggplant:
  1. Pre-heat oven to 425 degrees F. Line 2 baking sheets with parchment paper. Brush olive oil onto each sheet, sprinkle with salt, and lay eggplant slices down. Brush a touch more olive oil on top of each piece, sprinkle again with a touch of salt, and place in the oven for about 15-17 minutes.
  2. Once you see the eggplant begin to turn golden brown, flip, cook for an additional 3-5 minutes, and remove. All pieces should no longer have their original spongy texture - if they do, place them back in the oven for several more minutes until they are roasted all the way through. Once the eggplant is done cooking, turn heat down to 375 degrees F.
Curry sauce:
  1. Combine all sauce ingredients except zucchini into a medium size pot, and bring to a simmer. Cook for ten minutes, stirring occasionally, and then add in zucchini. Cook for another 5 minutes, then turn off heat and cover.
Fish:
  1. In a food processor, combine pistachios, salt, and paprika. Pulse until all the large chunks of pistachio are ground up. You don't want any chunks of pistachio left, otherwise it will be hard to bread the fish, and it won't stick.
  2. Place the beaten eggs in one plating dish, and the pistachio mixture in another. Salt the fish fillets, then dip in the egg, and then into the pistachio. Coat the fish well on all sides and set aside.
  3. In a medium size saute pan, add in the canola oil and heat on medium-high. Once the oil is hot, add in 2 fillets at a time, and cook about 3 minutes on each side, or until golden brown. Once you have cooked the outside of the fish, place the fillets onto a baking sheet, and cook in the oven for about 5-6 minutes, until they are cooked all the way through.
To serve:
  1. Plate a layer of eggplant in serving dish, then top with zucchini, and finally fish. Enjoy!
Recipe by A Tasty Mess at https://atastymess.com/how-to-make-pistachio-crusted-fish/