From the story: Beginner’s Love.
Many chefs say Chilean sea bass is one of their most prized wedding entrees. It’s a favorite of mine, too. Coupled with pistachio nuts, this becomes a rich delicacy to be enjoyed by even the pickiest of guests.
Pistachio-Crusted Chilean Sea Bass
Chilean sea bass is an oilier fish and therefore is more moist, rich, and tender. This is one fish that practically melts in your mouth! Coupled with pistachios, this recipe is bursting with favorite flavors.
Ingredients
- 2 8 oz. pieces Chilean sea bass
- 4½ ounces raw, unsalted, unshelled and crushed pistachio nuts can buy unshelled
- 1 Large lemon for more lemony flavor, increase lemon
- 1 teaspoon sea salt adjust to taste
- ½ teaspoon black pepper adjust to taste
- 3½ tablespoons olive oil adjust to taste
- 1 dash sea salt
- 1 dash black pepper
Instructions
- Preheat oven to 350°F.
- Pistachios.You can chop pistachios to tiny pieces, or if you like a finer texture, grind in a NutriBullet or blender for 30 seconds or until pistachios are on the fine side. The finer blend makes it more delicate. (This makes a difference in the texture in the end). When ready, set aside.
- Chilean sea bass.Rinse pieces of sea bass under cold water and set onto paper towels to dry completely. Evenly distribute the 1 teaspoon salt and ½ teaspoon black pepper onto sea bass. Place on a dish, cover with foil and put into the refrigerator for 30 minutes. After 30 minutes, remove from refrigerator. Add ½ tablespoon olive oil onto small shallow baking dish and place sea bass onto it, side by side.
- Squeeze lemon evenly over sea bass. Then drizzle 2 tablespoons olive oil onto both pieces of fish and carefully rub it over the entire top without removing salt or pepper. Scoop with a spoon pistachios and shake off spoon onto fish evenly. Tap pistachios with spoon to push slightly into fish so that it does not fall off. Cover fish completely. Any additional pistachio left should be sprinkled over the pistachios for a second layer with additional pistachios falling into the oil around the pan. Drizzle last remaining olive oil over top layer of pistachios. Sprinkle with a dash of salt and dash of pepper over pistachios and olive oil.
- Transfer fish into preheated oven, uncovered. Check fish in 20 minutes. If not completely cooked, continue cooking for 5 more minutes and recheck. Repeat until fish is cooked completely. Fish is done at an internal temperature of 140 to 145 °F. If you have no internal food thermometer, check to make sure the fish looses its translucent appearance. You can also test it with a fork at the thickest point and twist the fork gently. The fish will flake apart when done.
- Remove fish from oven and place on plates, add sauce from bottom of pan that was created by oil and lemon.
Notes
This happens to be one of my all-time favorite dishes. I have made this recipe on many occasions and it never lets me down. I vary the recipe a little every time. Sometimes when I'm in the mood for it to be more saucy, I add additional lemon juice and olive oil. Either way, it's always delicious!
