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Delectable Dinner: Baked Pistachio Crusted Fish, Rissotto and Pumkin Fritters
Joined: Apr 17, 2006
Posted to Thread #28 at 6:09 pm on Aug 21, 2007
This menu can be adjusted to the number of guests (doubled) although I think you may find there are enough fritters in this recipe for 10 people.
Baby salad greens with Asian pear slices and balsamic vinegrette.
Baked Pistachio Fish
6 6oz Fillets of Mahi-Mahi, Ono or firm white fish (I’ve used Tilapia)
1 cup garlic herb butter
1 cup chopped pistachios
˝ cup fresh bread crumbs
˝ cup grated fresh parmesan
˝ cup evoo
Place the fish on a buttered baking sheet….(when I use Tilapia I do about 10 6oz pieces…it’s thinner than the mahi-mahi)
Cover each fillet with room temp. garlic-herb butter
Coat each fillet with the pistachios
Mix the crumbs and cheese together and coat the fish over the nuts.
Drizzle with the evoo.
Bake in pre-heated oven 350* for about 25mins…(I do it for about 15 mins with the Tilapia)…...
Make a Rissotto as you would normally do but add some mushrooms that have been diced small (what ever I have on hand I use, just a couple) and then at the end pour in some truffle oil....to die for!
Wilt as much spinach as you think you may need in the microwave or a saucepan with some butter. I chop new baby leaves a bit and barely wilt.
For the fritters.
3/4 Lb Butternut (or other orange pumpkin)
2 1/2cups milk
1/2 cup butter
2/3 cup flour
salt and pepper
Salt and Pepper the butternut and cover with foil.
Roast for 25 mins until very soft.
Make a THICK white sauce with the butter, nutmeg, flour and milk
It will be thick as it begins to dry turn it into a mixer
Add the butternut (that you have removed skin, seeds and fiber from)a TBL spoon at a time
Add beaten eggs 1 at a time
Fry a spoon or two to see if it holds it's shape...(I generally add about 2TBL of self-raising flour to thicken it a bit as the pumpkin we get here is often more watery then butternut.
This is something you will need to check.)
Sun-dried tomato sauce:
Use tomatoes that are not dried out too much
I would deff. double this quantity as there never seems enough.
1 cup of tomatoes.
2TBL roasted garlic...(Pop 3 heads of garlic that you have prepared by slicing the tops off and place in a square of tin foil. Drizzle evoo over, wrap and pop them in the oven as you begin all prep for the meal.
1/2 cup evoo
2 TBL balsamic vinegar
1TBL pine nuts
fresh basil leaves at least 12.
In a food processor add all the ingredients and pulse.
Run the machine just till it makes a nice thick homegenous sauce
Plate the meal
Sauce a section of the plate and place fish atop, (I also put a little spinach under one side of the fish)
Mold the rissotto and top with the spinach
Place two or three fritters on top of the spinach.
Cheese board, crackers, grapes and an excellent bottle of Port.
Wine does not make you fat, it makes you lean/against walls, tables, chairs, floors and ugly people.
Other messages in this thread:
- 28. Delectable Dinner: Baked Pistachio Crusted Fish, Rissotto and Pumkin Fritters - joanietoo - 6:09pm on 08/21/07 (0)