Ingredients
4 6-oz red snapper filets, skinless (or your favorite fish)
salt and pepper (to taste)
4 tbs vegetable oil
6 thyme sprigs
2 tbs chives (finely sliced)
8 tbs pistachio crust (see recipe)
6 tsp aged balsamic vinegar
4 tbs pomegranate seeds
2 tbs chives (finely sliced)
Master Chef Erik Blauberg
Method
1. Season the fish to taste with salt and pepper.
2. In a saute pan over a high heat, add the oil, when the oil starts to smoke lightly, add the fish. Cook for 2 minutes (or until golden brown), turn filet over and add the thyme sprigs and chives, continue to cook for 2 minutes (or until it reaches a medium temperature, depending on the thickness of the filets). Remove from the pan.
3. Spread 2 tbs of pistachio crust mix on top of each filet.
4. Place under a broiler to lightly brown, remove from the heat.
5. In the center of each of 4 plates, place a fish filet. Artfully drizzle the balsamic vinegar and pomegranate seeds around the filet, sprinkle with chives. Serve immediately.
Yield
4 servings
Pistachio Crust
Ingredients
1/2 cup heavy cream
2 oz sweet butter (cut into cubes)
4 oz toasted pistachio nuts (coarsely chopped)
1/4 cup basil leaves (chopped)
1 oz shallots (minced)
salt and fresh ground pepper (to taste)
Master Chef Erik Blauberg
Method
1. In a sauce pan, reduce 1/2 cup cream to 1/4 cup. Remove from heat and then add the cold butter, mix with a mixer.
2. In a mixing bowl, add the pistachio nuts, basil leaves, chopped shallots and stir in the cream mixture. Stir until evenly mixed. Season to taste with salt and pepper. Let cool for 10 minutes. Reserve.
Yield
4 servings
Raspberry Sauce
Ingredients
1 cup fresh or frozen red raspberries
1 tbs powered sugar (note: if using frozen raspberries in sugar syrup, do not add the sugar)
2 tbs lemon juice
Method
1. In a food processor, combine the raspberries, sugar and lemon juice. If desired, strain the seeds.
2. Transfer to a sealed container and you can refrigerate for up to 2 or 3 days. Serve with chocolate mousse or your favorite ice cream.
Yield
4 servings
