Pistachio and Parmesan Crusted Fish
pbMakes two servings/b/p
h2Chef's Note/h2
pI always wonder why people go UGH! when they see a fish recipe. Chef’s world over have dressed fish with sauces and lemons and wine to make it more palatable to those WHO think they don’t like it. The truth is that fish seems to love nuts. The crust if forms and the flavor combination takes a humble fish to new heights./p
h2Ingredients/h2
ul
li2 -8 ounce portions of a mild white fish (cod, haddock, tilapia etc.)/li
li1/4 cup shelled pistachios/li
li2 Tbsp grated parmesan cheese/li
liSalt Pepper to taste (AND your doctor’s advice)/li
li2 Tbsp fresh parsley/li
li1 Tbsp fresh dill/li
liJuice and zest of 1/2 lemon/li
li1 Tbsp olive oil or canola oil/li
/ul
h2Preparation/h2
ol
liPre heat oven to 425°/li
liIn the bowl of a small food processor or blender all of the ingredients EXCEPT the fish./li
liDry the fish as best as you can. Place in the bottom of a baking pan lined with foil (for easy clean up)./li
liEvenly distribute the seasoning mixture over the fish. Allow to sit for ½ hour or up to 2 hours./li
liBake for 10 minutes per inch of fish./li
liFinish under the broiler for 10- 20 seconds to crisp the crust./li
/ol
h2Nutritional Information/h2
p4g Net Carbohydrate per serving /p
piSource: a href="http://www.thedecadentdiabetic.com/"Ward Alper, The Decadent Diabetic/a/i/p
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