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| Pistachio-Crusted Sea Bass. Photo: Sarah LeTrent |
No one should have to shudder at the thought of dining alone, or at the thought of an evening that ends with the scrape of a spoon against the bottom of a pint of Ben & Jerry's, with "When Harry Met Sally" playing in the background.
Who says eating alone has to be so gosh-darn depressing? Treat yourself with this delectable pistachio-crusted sea bass -- it's the perfect, elegant solo-dining venture.
Read more after the jump.
Pistachios are in season right about now, and add crunch and color to any recipe. Here, they are featured in a nutty, buttery topping that can be adapted to any fish, not just sea bass.
To start, roughly chop about 1/4 cup of shelled pistachios in a food processor. (The old Ziploc-and-mallet trick, which is what I used in this pic of chunkier pistachios, will work, too.) Next, add a tablespoon of softened butter, a teaspoon of basil (fresh is always best, but dried works too), and a dash each of salt and freshly cracked pepper to the crushed pistachios. Mix all the ingredients together to form a paste and smear on top of a 6- to 8-ounce, thickly sliced portion of sea bass standing on its side.
Pop it in a 400-degree oven for about 10 minutes and dinner is served. Make it a meal by serving it with brown rice, roasted broccoli and a glass of chilled white wine.
For those who don't like seafood, experiment with this topping on chicken or pork tenderloin.
It's an added bonus that snacking on a handful of these salty, green snacks while the fish is cooking can calm the chef's hunger pangs until dinnertime. And if you still feel like eating Ben & Jerry's after, no one will be around to judge.
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8-12-2009 @11:42AM amanda said... Sounds very tasty, but one caveat: Chilean sea bass has been unsustainably fished and is in great need of replenishing itself. Instead, try farmed striped bass or Alaskan/Canadian sablefish (also known as black cod).
See the Environmental Defense Fund's guide to eating fish sustainably: http://www.edf.org/page.cfm?tagID=1540
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