Name: Pistachio-crusted red snapper with pistachio oil and spinach
Prep time: 1 h
Total time: 1 h
Yield: Makes 4 servings
Ingredients: 2 tablespoons pistachio or other nut oil; 1 clove garlic, peeled and crushed; 5 stems parsley; 1 small leek, trimmed, well washed, and chopped; ¼ cup extra-virgin olive oil; Salt and cayenne pepper; Four 6-ounce fillets red snapper, sea bass, or similar fish, skin removed; 4 tablespoons butter; 5 peppercorns; 1 pound spinach, trimmed, washed, and dried; 1 cup shelled pistachios; Freshly ground black pepper; 1 sprig thyme; ½ cup dry white wine; ½ cup roughly chopped carrots; 1 pound fish bones, preferably from red snapper or other white-fleshed fish; 1 bay leaf; 1 clove garlic (don’t bother to peel it); 2 tablespoons fresh lemon juice

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
1 hr

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

Pistachio oil is a wonderful ingredient. It’s available at many specialty food stores, but if you can’t find it, substitute hazelnut or walnut oil (you can use those nuts if you prefer too).

Ingredients

4 tablespoons butter
½ cup roughly chopped carrots
1 small

Method

Place 2 tablespoons of the butter in a medium saucepan and turn the heat to medium-high. When the butter melts, add the carrots, leek, garlic, parsley, thyme, bay leaf, and peppercorns. Stir and cover, then reduce the heat to medium. Cook, stirring once or twice, for 10 minutes, or until the vegetables are tender. Add the fish bones and cook, covered, for about 5 minutes

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Pistachio-crusted red snapper with pistachio oil and spinach

Ingredients

Method

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