ISO: iso Bklyn Joe Baked Pistachio Fish etc

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joanietoo

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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.

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.

Enjoy

 
YUM!!! YUM!!! YUM!!!

Thanks so much! Am test running starting this week this and other options. I am SO looking forward to getting to this one!

 
ISO Joe....a bit about the pie you envisage making for dessert.....

I once did a trip to the States (about 40 years ago) and went looking for Key Lime Pie which we don't/didn't know in S.Africa.
Drove the length and breath of the Keys and found sadly that Key Lime Pie is nothing more than good old Lemon Merangue Pie.
A pie known and loved by many English and S.A's. The only difference being it is sometimes green and made with a particular lime.....
Now Lemon Merangue filling is made one of two ways...with the yummy condensed milk you mentioned and with a 'curd' lemon curd is also used on cakes and tarts...NOT my favourite.
I have a recipe that I used for years when cooking on charter boats, I made it with or without Key limes (which we do sometimes get here) and with limes or lemons...
ALL of them were made with condensed milk and went down a treat...I've given out the recipe on many an occcassion...Now the point of this post is:
If you want something a little unusual for your guests...instead of making lemon or keylime pie
How about a recipe I saw in rachel Ray's magazine...Key Lime Ice Cream Pie...it sounds delicious, is very different and would go down a treat as it is a take on the ordinary citrus merangue pie...you could even do a merangue topping a bit like a Baked Alaska! Yum...can I come to dinner?

 
Joanie... beg to differ smileys/smile.gif Being a fan of both lemon meringue and key lime, it is like

the difference between an regular orange and a mandarin orange -- definite taste difference. A real key lime pie will NOT be green, though, unless someone has dumped in green food coloring (yuck). It will just not be yellow like lemon meringue, but a soft greenish hue. I prefer mine like the curd, rather than with the condensed milk... all a matter of taste. The key lime ice cream pie with a baked-Alaska type topping DOES sound fabulous, though... and would be visually striking.

 
I did this with the key limes (fresh ones) and used the Epi recipe. It was a bit bitter but...

I may have squeezed the limes too vigorously. I used Simply Ming's recipe for Key Lime curd with Kaffir Lime leaves. Everyone else loved it though. Aren't we our worst critics!

 
Bitter? Limes may have been immature? Here is my T&T Key Lime Pie recipe...

Key Lime Pie
McCalls Magazine, Jan 1992

1-1/4 cups graham cracker crumbs (I generally use a regular crust as my family likes it better)
1/4 cup butter, melted
1-1/4 cups + 6 tbl. sugar
1/4 cup cornstarch
1/4 cup Key lime juice (no substitutes)
1 tsp. grated lime zest
3 large eggs, separated
1-1/2 cups boiling water

1. Preheat oven to 350 deg. In bowl, combine crumbs and butter. Mix well and press over bottom and sides of 9” pie plate - using the bottom of a glass helps. Bake 8 minutes and cool. (you can always used a regular baked pie crust).
2. Make filling: In saucepan, combine the 1-1/4 cups sugar, cornstarch, lime juice and zest; mix well. Whisk in egg yolks. Gradually stir in the boiling water until blended. Over med-hi heat, bring to boiling, whisking; cook and whisk for 4 minutes until thick. Pour into bowl and carefully stand this bowl into a larger one filled with ice and water to cool the mixture. Pour filling into crust.
3. Raise oven temperature to 425 deg. In electric mixer bowl, at high speed, beat egg whites, adding remaining sugar mixed with 1 tsp. cornstarch, slowly until stiff peaks form; spread over filling to cover completely. Bake 4 min. or until golden.
Chill at least 8 hours before serving.

NOTE: I don’t use the meringue topping -- I use real whipped cream, whipped with 1 tbl. powdered sugar. Again.... that's just my family's preference.

 
I think you're probably right about squeezing the limes, I've noticed when using a

lime squeezer that too much squeezing can extract oils from the rind, which is a bit on the bitter side.

Edited to say I meant key limes in particular.

 
I had just bought one of those compression squeezers, the kind that looks like a garlicpress...

I put them through twice because I didn't want to waste any. I do think I got some of the bitter from the pith. I have another bag of Key limes just waiting in the fridge, I'll know better now.

 
I usually use Nellies but I had seen these fresh ones, at a really good price, about 20 for 99 cents

so I just had to try them.

 
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