Pistachio and Pepita-Crusted Fish

Pistachio and Pepita-Crusted Fish

Yield 4
Author Lizette and Geoff Marx
Prep time
20 Min
Cook time
10 Min
Total time
30 Min
This is a delicious, light, and savory way to enjoy white fish fillets like Rock Cod, Halibut, or Flounder. By using the Chili Aioli and ground nut blend instead of Panko breadcrumbs, you have a different texture that is equally appealing. And, it's gluten-free, and anti-inflammatory as well! It’s a perfect entrée for summer dinner parties outside with friends and you are sure to get compliments on this super tasty dish.

Ingredients

  • 1/2 cup dry roasted pistachios*
  • 1/2 cup pepitas, toasted
  • 4 firm, white fish fillets, about 4-ounces each
Chili Aioli Sauce
  • 3 tablespoons Primal Kitchen Mayo
  • 2 teaspoons of sriracha or your favorite hot sauce
  • 2 garlic cloves, minced to a paste
  • 1 teaspoon lime juice
  • ¼ teaspoon sea salt
  • freshly cracked black pepper to taste
  • 1/3 cup finely chopped scallions (green stalk to white bulb)

Instructions

  1. Preheat the oven 350º F
  2. Using a food processor or dedicated spice grinder, pulse the pistachios and pepitas into coarse crumbs. Place them into a shallow pyrex baking sheet or wide bowl.
  3. Remove pin bones from fillets and place on a parchment-lined baking sheet.
  4. Make the Chili Aioli sauce: Mix together the mayonnaise, hot sauce, garlic paste, lime juice, sea salt, and black pepper together until well combined.
  5. Brush fish fillet liberally on both sides with the Chili Aioli Sauce.
  6. Gently coat both sides of the fillets into the pistachio and pepita crumb mixture. Place fillets into a parchment-lined baking sheet or another shallow baking dish. Top with half the scallions. Bake for 8 to 10 minutes or until the fish flakes easily with a fork. Garnish with remaining scallions and serve.

Nutrition Facts

Calories

371.23

Fat (grams)

21.7 g

Sat. Fat (grams)

3.77 g

Carbs (grams)

6.42 g

Fiber (grams)

2.32 g

Net carbs

4.08 g

Sugar (grams)

1.6 g

Protein (grams)

40.04 g

Sodium (milligrams)

355.58 mg

Cholesterol (grams)

89.41 mg
Marx Culinary
Cabbage, Jicama and Carrot Slaw

Cabbage, Jicama and Carrot Slaw

Yield 6
Author Lizette and Geoff Marx
Prep time
20 Min
Total time
20 Min
This a super summer salad that goes with just about anything. It’s crunchy, light, refreshing and goes especially well with the Pistachio and Pepita-Crusted Fish.

Ingredients

  • 4 cups shredded globe cabbage, purple or green
  • 2 cups julienned jicama
  • 1 cup julienned carrots
  • 2 tablespoons rice vinegar
  • 2 tablespoons lime juice
  • 1 tablespoon avocado oil
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon black sesame seeds
  • 1/2 cup finely chopped scallions
  • Sea salt and pepper to taste

Instructions

  1. Prepare all ingredients and toss together in a bowl. Enjoy!

Nutrition Facts

Calories

90.67

Fat (grams)

5.47 g

Sat. Fat (grams)

0.73 g

Carbs (grams)

9.91 g

Fiber (grams)

4.29 g

Net carbs

5.64 g

Sugar (grams)

3.55 g

Protein (grams)

1.52 g

Sodium (milligrams)

58.84 mg

Cholesterol (grams)

0 mg
Marx Culinary