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Home > Recipes > Pistachio-crusted snapper fillet with tomato, coriander and chilli salsa

Pistachio-crusted snapper fillet with tomato, coriander and chilli salsa
( SERVES 2 )

Publication: Bite

Bite

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Pistachio-crusted snapper fillet with tomato, coriander and chilli salsa

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The pistachio crust takes the snapper crumb to a new level. The tomato, coriander and chilli salsa comes with a hit of Cajun seasoning. Created by head chef Ganesh Gopal.

This recipe was created by head chef Ganesh Gopal from Seafood Central, and it's one of the 12 finalists of Bite's Estrella Damm Tapas Competition in 2014. Click here to see all of the finalists. 

Seafood Central, Auckland Fish Market, 22 Jellicoe Street, Wynyard Quarter

For the snapper

½ cup Pistachios, shelled, roasted and salted
⅓ cup Breadcrumbs, fine and dry
¼ cup Flat leaf (Italian) parsley, chopped
½ tsp Freshly ground black pepper
1 Egg, large and organic
160 g Snapper fillets, skinned and boned
¼ cup Butter
1 Lemon, cut into wedges

For the salsa

2 cups Vine ripened tomatoes, diced
¼ cup Red onion, finely chopped
1 tsp Lemon juice
1 tsp Fresh coriander, chopped
½ tsp Green chilli, chopped
1 to taste Cajun seasoning
1 to taste Salt and freshly ground black pepper
10 ml Extra virgin olive oil

Directions

  1. Preheat oven to 200 degC. 
  2. Use a blender to whiz pistachios until finely ground. In a shallow bowl add breadcrumbs, parsley, pistachios and black pepper and mix well.
  3. In another wide shallow bowl, beat egg and dip the fish fillets into it to coat then press each side of the fillet into the nut mixture to coat well.
  4. In a non-stick pan, melt butter on moderate heat, seal the fish both sides and bake the fish in the oven until the fish is opaque in the centre of the thickest part about 6- 8 minutes.
  5. While the fish is in the oven, mix together all salsa ingredients and set aside.
  6. With a wide spatula, carefully transfer the fillets to 2 tapas plates. Top with fresh salsa just before serving. Garnish with a sprig of fresh coriander and lemon wedge.
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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

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