{"id":1454,"date":"2015-08-19T15:56:36","date_gmt":"2015-08-19T15:56:36","guid":{"rendered":"https:\/\/premiermeatcompany.com\/new?p=1454"},"modified":"2015-08-19T15:56:36","modified_gmt":"2015-08-19T15:56:36","slug":"pistachio-crusted-seabass","status":"publish","type":"post","link":"https:\/\/premiermeatcompany.com\/new\/pistachio-crusted-seabass\/","title":{"rendered":"Pistachio Crusted Seabass"},"content":{"rendered":"

This combination of ingredients becomes an instant seafood fan favorite because of a flavorful, nutty crust that still lets the unique taste of the fish shine through. You’ll want to make this simple recipe more than once!
\n\"premier-meat-company-pistachio-crusted-seabass-sustainable\"<\/a><\/p>\n

Ingredients<\/strong>
\n4 (7-ounce) Chilean seabass filets<\/em><\/a>
\n2 lemons, juiced
\n4 tbsp stone ground mustard
\n1 c shelled pistachio nuts
\n\u00bd c panko bread crumbs
\n4 tbsp olive oil
\nSalt and pepper to taste<\/p>\n

Directions<\/strong>
\nPreheat the oven to 375 degrees F.<\/p>\n

Arrange the fish on an oven proof baking sheet. Mix the lemon juice and mustard together in a small bowl and spread sparingly over the top of the salmon.<\/p>\n

Coarsely grind the pistachios in a food processer. Add the panko bread crumbs, the oil and salt and pepper, to taste. (The bread crumbs should be slightly wet, as it helps them stick to the fish.)<\/p>\n

Sprinkle the pistachio mixture over the mustard to cover the fish evenly.<\/p>\n

\"premier-meat-company-seabass-sustainable-fresh-meat\"<\/a><\/p>\n

Put in the preheated oven and bake until the fish reaches the correct doneness, about 10 to 15 minutes. Remove from the oven to a serving platter<\/p>\n

Serve with a Mango salsa to top off.<\/p>\n

Mango salsa<\/strong>
\n1 mango, peeled and diced
\n2 cloves garlic minced
\n1 finely chopped habanero
\n1 small shallot minced
\n1 tablespoon lime juice
\n1\/4 cup roughly chopped cilantro leaves
\n1 tsp chives finely chopped
\nSalt and pepper<\/p>\n

Directions<\/strong>
\nCombine the mango, garlic, habanero, shallot, lime juice and cilantro leaves and mix well. Season with salt and pepper to taste, top with chives.<\/p>\n

To keep up with all our latest posts, follow our Twitter<\/em><\/a> and like us on Facebook<\/em><\/a> and never be short of new recipes to try.<\/p>\n

If you can’t get enough pictures of food, follow our Instagram<\/em><\/a> for daily helpings!<\/p>\n","protected":false},"excerpt":{"rendered":"

This combination of ingredients becomes an instant seafood fan favorite because of a flavorful, nutty crust that still lets the unique taste of the fish shine through. You’ll want to make this simple recipe more than once! Ingredients 4 (7-ounce) Chilean seabass filets 2 lemons, juiced 4 tbsp stone ground mustard 1 c shelled pistachio […]\n","protected":false},"author":2,"featured_media":1460,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false},"categories":[41,44],"tags":[67,68,69,70,71,72,73],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t