Pistachio Crusted Swordfish
April 6, 2016
1In a pan, heat up 1 oz. Tantillo California Extra Virgin Olive Oil on high heat.
2Pat the pistachio nuts onto both sides of the swordfish and place into pan.
3Cover the fish as it cooks, about 5 to 7 minutes on each side. (Add more nuts to the fish once you flip in the pan) Remove from heat when both sides are crispy on the outside and white in the middle. Plate the fish.
4In a small bowl, combine artichoke hearts, parsley, red onions, tomatoes, salt & pepper, and Tantillo Bliss. (Add additional Tantillo California Extra Virgin Olive Oil if needed) Serve along fish. Buon Appetito!
**Courtesy of Stephanie and Tony Tantillo’s Table