Avocado and Pistachio Crusted Snapper

[Susan in FL]

Avocado and Pistachio Crusted Snapper

This dish was inspired by a recipe that Douglas Rodriguez developed for Delta Airlines' First Class in-flight meal service.

• 1 semiripe Haas avocado, peeled, pitted, and cut into 1/4- to 1/2-inch dice
  
• 2 cloves garlic, minced
  
• 1/3 c shelled green pistachios
  
• 1/2 c Panko
  
• 1 T fresh cilantro
  
• 1 T fresh parsley
  
• 2 scallions, sliced
  
• 3 T softened butter
  
• Salt and pepper to taste
  
• 2 snapper fillets (8 to 10 ounces each), with skin on
  

Preheat the oven to 400 degrees.

Place the crust ingredients in a large mixing bowl and toss gently. Let stand for about 10 minutes.

Place the fish, skin side down, in a greased baking pan. Spread the crust on top of each fillet, and pat gently to adhere. Bake for 20 to 25 minutes, or to your liking. Serve immediately on warmed plates.

-2 servings

Keywords: Main Dish, Dinner, Fish, Seafood, Latin American

( RG1303 )