RECIPE: Anyone else tried this? REC: pistachio-crusted arctic char

RECIPE:
M

Marg CDN

Well-known member
I tried this last week with a truly spectacular char filet. I just loved the pesto. I kept sampling it before the fish got it. There was an exciting relationship between the basil and the shallot butter. I'd love to use it on something else as I didn't find this to be what worked for me on fish. (I'm still working at trying to love fish)

But I sure would recommend this pesto.

1 cup shelled pistachios (not dyed red; 4 oz)

1/2 cup packed fresh basil leaves

2 tablespoons minced shallot

1/4 teaspoon salt

1/4 teaspoon black pepper

6 1/2 tablespoons unsalted butter, softened

6 pieces arctic char fillet (1 to 1 1/4 inches thick) with skin (6 oz each)

1/2 tablespoon vegetable oil

PreparationCoarsely chop pistachios in a food processor, then add basil, shallot, salt, pepper, and 6 tablespoons butter and purée until mixture forms a paste.

Preheat oven to 400°F.

Remove any bones from fish with tweezers and pat fish dry.

Heat oil and remaining 1/2 tablespoon butter in a 12-inch nonstick skillet over moderately high heat until foam subsides, then brown skin sides of fillets in 2 batches, 3 to 4 minutes per batch. Transfer fillets as browned, skin sides down, to a lightly oiled shallow baking pan (1 inch deep).

Divide pistachio paste among fillet pieces and spread evenly in a 1/8-inch-thick layer over top of each.

Bake fillets in middle of oven until just cooked through, 9 to 11 minutes.

http://www.epicurious.com/recipes/food/views/PISTACHIO-CRUSTED-ARCTIC-CHAR-108344

 
Can you recommend another specis of fish that...

would work as well? I'm in Okie, and the closest places to get fresh fish (flown in) is Dallas. And I hang with a sea captain, who won't even eat much fish but the best looking salmon we can get fairly good, quick frozen. He says the best fish he eats here is the frozen battered in the grocery, like Gordons.
That pesto sounds heavenly.

 
I am no good at fish. Char has a flavour similar to salmon. I'm wondering if trout might work. Or

maybe a smoked trout.

I do love salmon but only west coast and only a few kinds. And it must be wild. Picky!

Perhaps a fish-eating person may have a recommendation here.

 
Reviewers used tilapia and grouper. I agree, Nan. It looks like any firm-fleshed...

...sweet, white fish would work well.

Bass, snapper, orange roughy would all work well, I bet.

Michael

 
I would think many fishes would work here, I am adding this to my files and will probably

do it with tilapia or orange roughy. I think the texture of those would be better than halibut or flounder. Actually cod would be good here also.

Also not sure about the texture of trout? haven't had char in so long, can't remember it?

Nan

 
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