Brandon’s Pistachio Encrusted Amberjack
(A+)With a butter wine sauce, served with Mushroom Infused Couscous on a Bed of Feta Spinach.
Cobia can also be used in place of Amberjack, but keep the filets relatively thin (1 inch or less) due to the density of the meat.
INGREDIENTS
- 2-4 Amberjack Filets
- 2/3 Cups Olive Oil
- 1 Stick butter
- 1 ¼ Cups Chicken Broth
- 1 ½ Cups White Wine
- 1 Large Shallot
- 4 Cloves Garlic
- Thyme
- 1 Cup Pistachios finely chopped into meal
- 1 Cup Flour
- Salt/Pepper
- Mushrooms (2/3 small container chopped
- 1 ½ package fresh Baby Spinach (salad sized bags)
- 1 Cup Couscous
- ½ Package Feta Cheese
INSTRUCTIONS
In sauce pan, sauté 2 Tbs. shallot and 2 cloves garlic in 2 Tbs. Olive Oil and 1 Tbs. butter until translucent. Add Mushrooms and pinch of Thyme. Let sauté for 2 minutes and add ¼ cups White Wine. Let reduce to almost evaporated.
Meanwhile melt 2 Tbs. butter in sauté pan and sauté 1 Tbs. shallot and 2 Tbs. garlic until translucent. Add spinach and let simmer on low heat with ¼ to ½ cup wine.
In third pan, heat ½ cups olive oil over medium heat. Add chicken stock to mushroom pan and heat to boiling.
Dredge amberjack filets in flour/pistachio mixture and place into hot pan with olive oil. Turn after 4 minutes and then sauté on bottom and sides. Meanwhile, add couscous to mushroom/stock mixture, remove from heat and cover for 5 minutes. To create the sauce, melt 2 Tbs. butter in sauce pan, add 1 tsp. shallots, 1 clove garlic and sauté until translucent. Add 1/3 cup wine and reduce to 1/3 volume. When fish is done, cover and remove from heat. Add feta to spinach and allow to cook until heated and cheese has started to melt. Thicken sauce with 4 Tbs. butter and swirl until thickened. To serve, add couscous to plate, create bed of spinach, place amberjack filet on top and spoon sauce over fish and around spinach Serves 2-4
Comments:
A++ Would definitely make again
