Pistachio Crumb Crusted Swordfish with Mint Salsa


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

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

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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