Using nuts as a “breading” for fish is a great way to add flavor and texture. This recipe uses ground pistachios as a crust for tuna filets, but any nut can be used with a wide range of different fish filets for delicious low carb dinner.
Place chopped onion, bay leafs and wine in a small saucepan and bring to a boil. Reduce over med-high heat until the wine is almost evaporated, about 3-5 minutes. Remove from the heat and discard bay leafs.
1/4 cup chopped onion, 2 bay leafs, ½ cup white wine
In a small bowl, stir together sour cream, lemon juice, 1 teaspoon dill, mustard and 1/4 teaspoon salt. Add the reduced onion/wine mixture to the bowl and stir in. This is the sauce.
Place pistachios in food processor or blender and pulse or mix until finely ground. In a separate medium to large bowl, add the chopped pistachios, panko, the remaining 1 teaspoon dill and 1/4 teaspoon salt and stir together thoroughly. Pat the tuna filets dry and then sprinkle a bit of olive oil over them and rub it in. Dredge both sides of the tuna in the pistachio mixture pressing it in so that it sticks.
1/3 cup shelled pistachios, 1/4 cup panko, 1 teaspoon dried dill, 1/4 teaspoon salt
Heat oil in a large nonstick skillet over medium-high heat. Add the coated tuna filets and sear until golden brown, adjusting the heat as necessary to prevent burning. After 2 to 3 minutes flip the filets and cook the other side 2-3 minutes for medium-rare. Use tongs to turn over so that nut breading doesn’t fall off. Do not overcook. Serve with the lemon-dill sauce.
1 tablespoon olive oil, 4 4-ounce tuna steaks
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Notes
**NOTE: The caution for using nuts as a crust is they have a tendency to burn. Since the cooking process for fish is usually shorter and since the recipe below is baked vs. seared, it shouldn’t burn. Just don’t cook over too high of heat, use medium-high.**Want more like this? Subscribe to ourSunday newsletterto get recipes, gardening guides and diet help. Let’s go from Inspiration to Done!