Pistachio and Herb Crusted Striped Bass

One of best things about living in New Jersey is the fact that you can get so many awesome ingredients. Today’s dish comes courtesy of my daddy! He was fishing this weekend and caught a nice big striper, which means that I get to try out a new fish recipe! If you don’t have striped bass available to you, and firm white fish would work! Give tilapia or cod a try and let me know how it goes!
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Ingredients:
2 filets or white firm fish
1/3 cup shelled pistachios
4 sprigs fresh oregano – rinsed and leaves removed
1 clove garlic
1 Tbsp. lemon juice
3 Tbsp. olive oil
Salt & pepper

1. Preheat oven to 425 degrees. Sprinkle salt and pepper on both sides of fish filets and place on a greased baking sheet.
2. Combine pistachios, oregano leaves, and garlic in food processor until uniform and coarsely chopped. Add olive oil and lemon juice and pulse just enough to incorporate. Be careful to not over blend! You want to maintain the pistachio chunks, so just a few seconds should do the trick!
3. Bake for 15-20 minutes or until crust browns and fish begins to flake.

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3 thoughts on “Pistachio and Herb Crusted Striped Bass

    • Go for it! The thickness of the fish will really change the cook time though. A flounder or tilapia filet will probably only take about 10 minutes. A thick filet like cod can take over 20. Please try it out and let me know how it goes!

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