Opah Baked In A Pistachio Crust With Ginger Essence Recipe
Servings: 4
Ingredients
- 2 c. Oil for frying
- 8 piece Lotus root very thinly sliced
- Â Â Flour for dredging
- 6 x Vine ripened tomatoes seeded, diced
- 1 c. Fernshoots, fresh from Waipio (optional)
- 4 x Green onions sliced
- 1 Tbsp. Chopped ginger
- Â Â Salt to taste
- Â Â Freshly-grnd white pepper to taste
- 1 c. Finely-minced pistachios
- 1 c. Fresh bread crumbs
- 4 x Opah (moonfish) fillets - (6 ounce ea)
- Â Â (or possibly substitute salmon)
- 1/2 c. Flour
- 2 x Large eggs lightly beaten
- 2 Tbsp. Extra-virgin extra virgin olive oil
Directions
- Preheat oil for frying and oven to 350 degrees.
- Dredge the lotus root in flour and deep-fry till crispy.
- In a separate bowl mix the tomatoes, fernshoots, and green onions. In saute/fry pan sweat the ginger and add in the tomato mix. Season. Take off the stove and leave at room temperature.
- In a small mixing bowl, mix the nuts and the bread crumbs. Season the fish with salt and pepper and dredge in flour, dip in egg and then dip in nut mix. Make sure the fish is proportionately coated. In a small teflon saute/fry pan heat oil and saute/fry and brown both sides and place in oven till cooked through. Place tomato mix on plate with fish served on top. Garnish with lotus chips.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 227g | |
| Recipe makes 4 servings | |
| Calories 1328 | |
| Calories from Fat 1120 | 84% |
| Total Fat 127.08g | 159% |
| Saturated Fat 11.04g | 44% |
| Trans Fat 2.81g | |
| Cholesterol 104mg | 35% |
| Sodium 240mg | 10% |
| Potassium 386mg | 11% |
| Total Carbs 39.62g | 11% |
| Dietary Fiber 4.3g | 14% |
| Sugars 3.51g | 2% |
| Protein 12.3g | 20% |
