Ingredients
2
tbsp of Cointreau or any other orange liqueur
1
cup shelled natural unsalted pistachios, toasted
1cup panko (Japanese breadcrumbs)
4
7-8 ounce wild striped bass fillets or black sea bass fillets
1/3cup
mango chutney ,pureed until smooth
2
tbsp of canola oil plus additional for drizzling
Directions
2.
Preheat the oven to 425 degrees. Spray rimmed backing sheet with non stick spray. Place pistachios in processor. Using on/off turns, process until finely chopped. Transfer to small bowl. Mix with panko. Season to taste with salt and pepper.
3.
Sprinkle fish with salt and pepper. Spread 1 tablespoon chutney over each fillet. Press pistachio mixture in to chutney.
4.
Heat 2 tablespoons of canola oil in a non stick skillet over high heat. Place fish in skillet, crust side up. Drizzle pistachio mixture with additional canola oil. Cook 2 minutes. Transfer fish in to baking sheet.Bake fish until opaque in the center, about 8 minutes. Serve with mango coulis.
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