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Pistachio Piccata Fish
Recipes
Pistachio Piccata Fish

Ingredients

  • Aluminum foil
  • 4 tablespoons unsalted butter, divided
  • ½ cup shelled pistachios, finely chopped
  • Zest/juice of 1 lemon, divided
  • ½ cup panko bread crumbs
  • 4 (6-oz) firm, white fish fillets (swordfish or halibut), thawed
  • 2 tablespoons capers, drained
  • ½ cup white wine

Prep

  • Preheat oven to 425°F. Line baking sheet with foil.
  • Melt 2 tablespoons of the butter.
  • Chop pistachios.
  • Zest/grate lemon peel (no white; 1 teaspoon); squeeze lemon for juice (3 tablespoons).

Steps

  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.

Amount per ¼ recipe serving: Calories 450, Total Fat 28g, Chol 125mg, Sodium 300mg, Total Carb 11g, Fiber 2g, Calc 4%, Vitamin A 10%, Vitamin C 10%, Iron 8%