Pistachio and Lemongrass Crusted Red Snapper
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Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 30 min.
Ready in
Ingredients
for
4
- For the Fish
- 4 Red snapper fillet (175 g|6 ounces each)
- kosher salt (to taste)
- freshly ground Black pepper (to taste)
- ½ cup packed, fresh parsley (finely chopped)
- ½ cup Lemongrass (finely chopped)
- 1 Tbsp Mustard seed
- 2 cloves garlic cloves
- 3 Tbsps olive oil
- For the Sauce
- 6 Tbsps butter (melted)
- 2 cloves garlic cloves (minced)
- 2 Tbsps Lemongrass (minced)
- ground Black pepper (to taste)
Preparation steps
1.
For the Fish:
2.
Preheat oven to 425 degrees F/220 degrees C. Line a rimmed baking sheet with aluminum foil. Place fish on sheet; season with salt and pepper, and set aside.
3.
In a food processor, pulse pistachios, parsley, lemongrass, mustard seeds and garlic until coarsely chopped, 15 seconds. With machine running, add oil in a steady stream; pulse again just until combined. Season with salt and pepper.
4.
Top fish with pistachio mixture, pressing down a bit. Roast until fish is opaque throughout, 14 to 20 minutes.
5.
For the Sauce:
6.
Whisk all ingredients until well incorporated and smooth. To serve, spoon a little of the sauce on a plate and top with the pistachio and herb crusted fish. Accompany fish with thin slices of toasted pita.
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