Za’atar Crusted Fish with Pistachio & Citrus Creme

Name: Za’atar Crusted Fish with Pistachio & Citrus Creme
Cuisine: Israel
Ingredients: 6 skinless cod, haddock, salmon, or halibut fillets, 140-170 g (5-6 oz) each and about 2 cm (¾ ”) thick; 6 skinless cod, haddock, salmon, or halibut fillets, 140-170 g (5-6 oz) each and about 2 cm (¾ ”) thick; 6 skinless cod, haddock, salmon, or halibut fillets, 140-170 g (5-6 oz) each and about 2 cm (¾ ”) thick; 6 skinless cod, haddock, salmon, or halibut fillets, 140-170 g (5-6 oz) each and about 2 cm (¾ ”) thick; 10 grinds black pepper; 1-2 tbsp Easy Lemon Mayo; 185 g (6 oz) shelled pecans; 1 tbsp za’atar; 4 tbsp snipped fresh chives; 2 tbsp melted butter; 100 g (3½ oz) shelled pistachios; 4 tbsp extra virgin olive oil; ½ tsp fine sea salt; ½ tsp fine sea salt; finely grated zest of 1 lemon and 1 lime; finely grated zest of 1 lemon and 1 lime; finely grated zest of 1 lemon and 1 lime; juice of 2 tangerines or 1 large orange (about 5 tbsp); juice of 2 tangerines or 1 large orange (about 5 tbsp); pinch of sugar or erythritol; pinch of sugar or erythritol; juice of ½ a lemon; 1 tbsp yuzu or grapefruit juice; 1 tbsp yuzu or grapefruit juice

Preparation info

Serves:
6

Difficulty
Easy

Appears in

To Life!

By Judi Rose and Jackie Rose

Published 2020

About

A creamy pistachio sauce, vibrant with fresh citrus juice and zest, makes a delicious vegan alternative to Hollandaise sauce, and a perfect foil for the fish. It’s inspired by a recipe Evelyn Rose developed with her colleague, Sula Leon.

This is a great dinner party dish as most of it can be prepared several hours ahead, leaving only the fish to be topped and baked before serving. Use a

Ingredients

Asia
Israel
Fish course
Dinner
Pescatarian
Gluten-free
Jewish

Ingredients

Method