California Grown Gourmet Pistachios

Quick Pistachio Fillets

1-1/2 pounds Firm-textured lean white fish*
Salt and pepper to taste
Flour to coat fish
1 cup Roasted/salted American pistachios, coarsely ground
1 Egg
1 tablespoon Water
1/8 teaspoon Cayenne pepper
1 tablespoon Each butter and vegetable oil, or
2 tablespoons vegetable oil
Lime or lemon wedges

Rinse fish; pat dry with paper towels. Season well with salt and pepper. Lightly coat with flour. Pour pistachios into a small dish. In another dish, beat together egg, water and cayenne pepper. Dip fillets in egg mixture, then roll in nuts to coat evenly. Heat butter and oil in large skillet. Pan-fry fillets over medium-high heat, turning once, until fish turns opaque, 3 to 4 minutes per side. Serve with lime or lemon wedges. Yield: 4 servings.

Courtesy American Pistachio Growers