epicurious5.0
Black Bass With Preserved Lemon–Pistachio Sauce
A buttery pan sauce leaning on pantry staples takes less than 10 minutes to make, and it goes great with lean proteins and hearty vegetables alike.
👥 4 Servings👤 Shilpa Uskokovic📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●skillet
- ●spatula
📝 Preparation Steps
1
Fish
2
Season four 4-6-oz. skin-on black bass or red snapper fillets, patted dry, on both sides with kosher salt and freshly ground pepper. Heat 1 Tbsp. vegetable oil in a large nonstick skillet over medium-high. Arrange fish, skin side down, in pan and cook, pressing down lightly on fillets with a spatula, until skin is browned and crisp and flesh is nearly opaque, 5–⏱️ 7 minutes. Turn fish and cook just until flesh is opaque throughout, about ⏱️ 1 minute. Transfer, skin side up, to a platter.
Kosher salt, freshly ground pepperKosher salt. vegetable oil1 Tbsp
3
Sauce and assembly
4
While the fish is cooking, cook 4 Tbsp. unsalted butter, cut into pieces, and 2 Tbsp. coarsely chopped raw pistachios in a medium skillet over medium-high, stirring occasionally, until nuts are golden and fragrant and butter solids are browned, 5–⏱️ 8 minutes. Add 4 garlic cloves, finely chopped, and cook, stirring, until fragrant, about ⏱️ 30 seconds. Remove from heat and add 3 Tbsp. finely chopped preserved lemon peel, 2 Tbsp. fresh lemon juice, and 1 Tbsp. water; stir vigorously and swirl pan to emulsify sauce. Season with kosher salt.
. unsalted butter, cut into pieces4 Tbsp. coarsely chopped raw pistachios2 Tbsp. finely chopped preserved lemon peel3 Tbsp. fresh lemon juice2 TbspKosher salt, freshly ground pepperKosher salt
5
Pour sauce over fish; top with parsley leaves.
Parsley leaves (for serving)
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