Pistachio-Crusted Swordfish

 

 

This is adapted from Kathy Casey's Northwest Table.  Her recipe uses halibut and hazelnuts.  I have substituted swordfish and pistachios.  I find that baking swordfish preserves the little moisture that this dense, meaty fish has.  You can use whatever hearty fish you'd like, as well as any nuts that suit your taste.

The crust is the key to livening up the fish.  As is my wont, I tend to be a bit generous with the herbs and spices.

Ingredients:

Crust

1/2 cup crushed pistachios (avoid creating a powder)

1/8 tsp dry mustard

1/4 tsp cayenne (or for more subtle spice Píment d'Espelette or Merquén)

2 Tbsp lemon zest

2 tsp dried thyme or 4 tsp fresh

4 skinless, trimmed swordfish steaks ~ 6-8 oz apiece (discard the reddish, bitter parts)

2 oz butter, melted

Preparation:

Combine all the ingredients for crust, mix well and place onto a plate.  Pour melted butter into another plate.  Dip the fish into the butter then press the steaks into the crust mixture.  Transfer fish to a baking tray lined with parchment paper and place into a preheated 425℉ oven.  Bake for about 15-20 minutes.  Test doneness with a fork and remove when there is still slight resistance (it's very easy to end up with a dry, tough disappointment!).  Serve with lemon wedges and a sprig of fresh time.  Accompany with white wine or rosé.