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4 tablespoons unsalted butter, divided
1/2 cup shelled pistachios, finely chopped
Zest/juice of 1 lemon, divided
1/2 cup panko bread crumbs
4 (6-oz) firm, white fish fillets (swordfish or halibut), thawed
2 tablespoons capers, drained
1/2 cup white wine
1. Combine pistachios, bread crumbs, lemon zest, 1 tablespoon lemon juice, and melted butter until blended.
2. Place fish on baking sheet; top with pistachio mixture. Bake 10-12 minutes or until fish is 145°F (or opaque and separates easily).
3. Place capers and remaining 2 tablespoons butter in medium sauté pan on medium heat; cook and stir 2-3 minutes or until capers brown slightly. Stir in wine and remaining 2 tablespoons lemon juice; simmer 1-2 minutes or until sauce is reduced by about one-half. Serve sauce under fish.
CALORIES (per 1/4 recipe) 450kcal; FAT 28g; CHOL 125mg; SODIUM 300mg; CARB 11g; FIBER 2g; PROTEIN 34g; VIT A 10%; VIT C 10%; CALC 4%; IRON 8%