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.

Ingredients

• 1 bag mixed salad greens (4-5 oz), finely chopped
• 15 pitted, seasoned olives, finely chopped
• 1 tablespoon fresh thyme leaves, finely chopped
• 2 plum tomatoes, finely chopped
• ½ cup crumbled garlic/herb feta cheese
• ¼ cup extra-virgin olive oil

Prep

• Chop salad greens, olives, thyme, and tomatoes (1 cup).

Steps

1. Place all ingredients in salad bowl (except oil).
2. Drizzle with oil; toss and serve.