Pistachio-crusted red snapper with pistachio oil and spinach

Preparation info
  • Makes

    4

    servings
    • Difficulty

      Easy

    • Ready in

      1 hr

Appears in

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

  1. 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