Sicilian cuisine makes use of locally sourced ingredients such as its famous pistachios, which are grown in the town of Bronte. This simple recipe incorporates pistachios into a breading mixture that can be used as a coating for fish (such as cod, halibut, salmon, and tuna), and boneless steaks.
Pistachios have a high fat content and tend to burn quickly, so it’s best to cook at a lower temperature when frying. I recommend not to using steaks thicker than ½-inch.
Makes 4 servings.
Difficulty Rating: Easy
Pistachio Crumb Crusted Swordfish with Mint Salsa
INGREDIENTS
For the Swordfish
4 (½-inch thick) swordfish steaks
½ cup shelled, unsalted pistachios
½ cup plain breadcrumbs
2 tablespoons minced flat-leaf parsley
¾ teaspoon salt
Ground black pepper
Olive oil
For the Salsa
1/3 cup extra virgin olive oil
3 tablespoons minced fresh mint
1 clove garlic
½ teaspoon salt
Ground black pepper
DIRECTIONS
1. MAKE THE SALSA:
Place the salsa ingredients in a blender and blend until smooth. Alternatively, you can grind the mint, garlic, and salt using a mortar and pestle until paste-like. Stir in olive oil and pepper to taste. Set aside.
2. MAKE THE BREADING: Place pistachios in a food processor and process for approximately 2 minutes, until nuts resemble coarse meal.
Place in a small bowl and stir in breadcrumbs parsley, salt, and pepper to taste.
3. PREPARE THE SWORDFISH: Place the crumbs in a large shallow bowl or plate and set aside.
Place ¼ cup of olive oil on a large plate. Coat fish with the oil.
Then dredge fish in pistachio crumb mixture, pressing lightly so crumbs adhere.
4. COOK THE SWORDFISH: Place 3 to 4 tablespoons olive oil in a large frying pan, enough to generously coat the bottom.
Fry swordfish on medium heat for approximately 4 minutes on each side, until browned and fish is cooked through. Serve with mint salsa drizzled on top.
Alternatively, you can place the fish on a parchment lined baking sheet and bake in a preheated 425 degree oven for 12 to 15 minutes.
