Delectable Dinner: Baked Pistachio Crusted Fish, Rissotto and Pumkin Fritters

joanietoo

Well-known member
This menu can be adjusted to the number of guests (doubled) although I think you may find there are enough fritters in this recipe for 10 people.

Starter:

Baby salad greens with Asian pear slices and balsamic vinegrette.

Baked Pistachio Fish

6 6oz Fillets of Mahi-Mahi, Ono or firm white fish (I’ve used Tilapia)

1 cup garlic herb butter

2TBS butter

1 cup chopped pistachios

½ cup fresh bread crumbs

½ cup grated fresh parmesan

½ cup evoo

Fresh spinach

Place the fish on a buttered baking sheet….(when I use Tilapia I do about 10 6oz pieces…it’s thinner than the mahi-mahi)

Cover each fillet with room temp. garlic-herb butter

Coat each fillet with the pistachios

Mix the crumbs and cheese together and coat the fish over the nuts.

Drizzle with the evoo.

Bake in pre-heated oven 350* for about 25mins…(I do it for about 15 mins with the Tilapia)…...

Make a Rissotto as you would normally do but add some mushrooms that have been diced small (what ever I have on hand I use, just a couple) and then at the end pour in some truffle oil....to die for!

Wilt as much spinach as you think you may need in the microwave or a saucepan with some butter. I chop new baby leaves a bit and barely wilt.

For the fritters.

3/4 Lb Butternut (or other orange pumpkin)

2 1/2cups milk

1/2 cup butter

2/3 cup flour

1TBL nutmeg

4 eggs

salt and pepper

Salt and Pepper the butternut and cover with foil.

Roast for 25 mins until very soft.

Cool

Make a THICK white sauce with the butter, nutmeg, flour and milk

It will be thick as it begins to dry turn it into a mixer

Add the butternut (that you have removed skin, seeds and fiber from)a TBL spoon at a time

Add beaten eggs 1 at a time

Whizz

Fry a spoon or two to see if it holds it's shape...(I generally add about 2TBL of self-raising flour to thicken it a bit as the pumpkin we get here is often more watery then butternut.

This is something you will need to check.)

Sun-dried tomato sauce:

Use tomatoes that are not dried out too much

I would deff. double this quantity as there never seems enough.

1 cup of tomatoes.

2TBL roasted garlic...(Pop 3 heads of garlic that you have prepared by slicing the tops off and place in a square of tin foil. Drizzle evoo over, wrap and pop them in the oven as you begin all prep for the meal.

1/2 cup evoo

2 TBL balsamic vinegar

1TBL pine nuts

fresh basil leaves at least 12.

In a food processor add all the ingredients and pulse.

Run the machine just till it makes a nice thick homegenous sauce

Refrigerate

Plate the meal

Sauce a section of the plate and place fish atop, (I also put a little spinach under one side of the fish)

Mold the rissotto and top with the spinach

Place two or three fritters on top of the spinach.

Dessert:

Cheese board, crackers, grapes and an excellent bottle of Port.

Enjoy

 
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