Pistachio Crumb Crusted Swordfish with Mint Salsa

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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. 

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