Thursday, January 1, 2009

Pistachio-Crusted Salmon

I don't watch much TV. If I sit down to watch live TV (meaning something not pre-recorded by me), it's usually the Food Network. A few months ago I caught a segment that featured pistachio-crusted tilapia. It sounded so good that I looked up the recipe and gave it a whirl (with a few substitutions, of course). It was a success. Cooking note: I used salmon and unsalted, unroasted pistachios. If you used salted pistachios, cut back on the salt. So without further ado, here's the recipe. Bon apetite!

Pistachio-Crusted Tilapia (or Salmon) with Chard, Flash-Fried Prosciutto, Gorgonzola and Pine Nuts
Copyright, 2006, Robin Miller, All rights reserved

1 cup shelled pistachios
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon garlic powder
4 tilapia fillets
Salt and freshly ground black pepper
3 tablespoons honey mustard
1 1/2 tablespoons olive oil, divided
4 ounces prosciutto, diced
4 tablespoons pine nuts
6 cups fresh chard leaves
1/4 cup crumbled Gorgonzola or blue cheese

In a food processor, combine pistachios, oregano, thyme, and garlic powder. Process until finely chopped and transfer to a shallow dish. Season both sides of fish fillets with salt and pepper. Brush honey mustard over both sides of fish and then transfer to pistachio mixture. Press mixture into both sides of fish.

Heat 1 tablespoon of the oil in a large skillet over medium heat. Add fish and cook 2 to 3 minutes per side, until fork-tender.

Heat remaining oil in a small skillet over high heat. Add prosciutto and cook 2 minutes, until golden brown. Add pine nuts and cook 1 minute, until nuts are golden brown. Add chard leaves, cover and steam 2 minutes, until leaves soften. Arrange chard mixture on a serving platter and top with Gorgonzola and serve with tilapia.

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