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Almond and Pistachio-Crusted Amberjack Steak with Artichoke Salad Recipe

Almond and Pistachio-Crusted Amberjack Steak with Artichoke Salad Recipe

Almond and Pistachio-Crusted Amberjack Steak with Artichoke Salad Recipe

Ingredients :

    • 1 lb. (500 g) amberjack steaks or mahi mahi
    • 11/2 oz. (40 g) capers, or about 41/2 tbsp.
    • 31/2 oz. (100 g) blanched almonds, or about 1 cup chopped
    • 31/2 oz. (100 g) pistachios, or about 3/4 cup whole
    • 1 lb. 5 oz. (600 g) artichokes
    • 1 bunch fresh mint, finely chopped
    • 2 lemons
    • 1/3 cup plus 11/2 tbsp. (100 ml) extra-virgin olive oil
    • salt and pepper

Method :

    1. Heat the oven to 350°F (180°C).
    2. Juice the lemons, and add half of the juice to a bowl of water. Remove the tough outer leaves from the artichokes. Cut them in half and remove and discard the chokes. Slice the artichokes very thinly and put them in the lemon water to prevent discoloration.
    3. Crush the pistachios and almonds and spread them in a shallow dish. Cut the fish crosswise into thick slices and coat them in the crushed nuts.
    4. In a blender, blend the capers with 31/2 tbsp. (50 ml) of the extra-virgin olive oil and reserve.
    5. In a heatproof skillet, heat a quarter of the remaining oil over medium heat. Sear the fish over medium heat, season with salt and transfer to the oven. Bake for 5-10 minutes, depending on the size of the slices.
    6. Drain the artichokes and toss them with the remaining lemon juice, the remaining oil, and the mint, and season to taste with salt and pepper.
    7. Serve the fish with the artichoke salad and caper oil.

4 Servings
Preparation : 40 minutes
Cooking : 5-10 minutes