The night before we left for New York, I made a yummy fish dish from a recipe I'd ripped out of Real Simple Magazine. I didn't have time to post before I left, so here it is. Easy and delish!!
"Hardy" (that's what the recipe says) fish filets - I used two haddock filets that totaled about 1 1/4 pounds. I think the crust would be great on pounded chicken breasts too.
The recipe says to use 1 cup of shelled pistachios. I did and found that it was more than I needed, so I'd say 3/4 cup for 1 pound of fish. You'd probably want to double it for chicken breasts as I only coated the top of the fish filets and you'd want to coat both sides of chicken.
Fresh Italian parsley
Kosher or sea salt
Crushed red pepper or cayenne
Lemon zest (recipe didn't call for this so you can leave it out if you want, but I think it added a nice flavor)
1. Heat the oven to 400 degrees.
2. Put pistachios in bowl of food processor and pulse the processor a few times until the nuts are just ground.
3. Add a small handful of fresh, Italian parsley, some kosher or sea salt, some lemon zest and a pinch or crushed red pepper or cayenne. Pulse to combine.
4. Rub the filets or chicken breast with olive oil; then press pistachio mixture on them to form a crust.
5. Put on a cookie sheet covered in foil, drizzle with more olive oil.
6. Cook until golden brown and done - about 20 minutes depending on the thickness of the filets. With the chicken, I'd flip the breasts over halfway through cooking time.
I served it with oven-roasted brocolli and Kashi 7 whole grain Pilaf with craisins thrown in.
I didn't realize I'd served a really green meal until I looked at this picture! Oven-roasted tomatoes or carrots or butternut squash probably would have been better... The important thing is that it was yummy and healthy, loaded with anti-oxidents and omega-3's and healthy, mono-unsaturated fats. Good for me!!