Rating
Tantillo Recipes
 2 Tantillo California Extra Virgin Olive Oil
 2 cups pistachio nuts, crushed
 1 swordfish
 0.25 cup artichoke hearts, chopped
 0.25 red onion, diced
 0.50 bunch parsley (leaves only), chopped
 2 cups grape tomatoes, halved
 Sea salt and pepper
 Drizzle of Tantillo Bliss
1

In a pan, heat up 1 oz. Tantillo California Extra Virgin Olive Oil on high heat.

2

Pat the pistachio nuts onto both sides of the swordfish and place into pan.

3

Cover 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.

4

In 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!

Ingredients

 2 Tantillo California Extra Virgin Olive Oil
 2 cups pistachio nuts, crushed
 1 swordfish
 0.25 cup artichoke hearts, chopped
 0.25 red onion, diced
 0.50 bunch parsley (leaves only), chopped
 2 cups grape tomatoes, halved
 Sea salt and pepper
 Drizzle of Tantillo Bliss

Directions

1

In a pan, heat up 1 oz. Tantillo California Extra Virgin Olive Oil on high heat.

2

Pat the pistachio nuts onto both sides of the swordfish and place into pan.

3

Cover 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.

4

In 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!

Pistachio Crusted Swordfish