Recipe courtesy of Amy Blauberg and Eric Blauberg
Save Recipe Print
Level:
Easy

Ingredients

Pistachio Crust:

Directions

Preheat the broiler.

Season the fish to taste with salt and pepper.

In a saute pan over a high heat, add the oil, when the oil starts to smoke lightly, add the fish. Cook for 2 minutes (or until golden brown), turn fillets over and add the thyme sprigs and chives, continue to cook for 2 minutes (or until it reaches a medium temperature, depending on the thickness of the fillets.) Remove from the pan.

Spread 2 tablespoons of Pistachio Crust mix on top of each fillet.

Place under a broiler to lightly brown, remove from heat. In the center of 4 plates, place the fish fillets. Artfully drizzle the balsamic vinegar and pomegranate seeds around the fillets, sprinkle with chives. Serve immediately.

Pistachio Crust:

In a saucepan, reduce 1/2 cup cream to 1/4 cup. Remove from the heat and then add the cold butter mix with a mixer. In a mixing bowl add the pistachio nuts, basil leaves, chopped shallots and stir in the cream mixture. Stir until evenly mixed. Season, to taste, with salt and pepper. Let cool for 10 minutes. Reserve.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Step Inside the Fantasy Kitchen

Take tour of Food Network Fantasy Kitchen with designer Shea McGee.

IDEAS YOU'LL LOVE

Cauliflower Pizza Crust

Recipe courtesy of Katie Lee

Pie Crust

Recipe courtesy of Alton Brown

Cauliflower Crust Pizza

Recipe courtesy of Ree Drummond

Cauliflower Crust Pizza

Recipe courtesy of Valerie Bertinelli

Perfect Pie Crust

Recipe courtesy of Ina Garten

Panko-Crusted Salmon

Recipe courtesy of Ina Garten

Sweet Potato Crust Pizza

Recipe courtesy of Food Network

Parmesan-Crusted Pork Chops

Recipe courtesy of Giada De Laurentiis

Mascarpone Cheesecake with Almond Crust

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword

          Latest Stories