Tantillo Recipes

Pistachio Crusted Swordfish

April 6, 2016

Tantillo Recipes


2 oz. Tantillo California Extra Virgin Olive Oil

2 cup pistachio nuts, crushed

1 swordfish

1/4 cup artichoke hearts, chopped

1/4 red onion, diced

1/2 bunch parsley (leaves only), chopped

2 cup grape tomatoes, halved

Sea salt and pepper

Drizzle of Tantillo Bliss


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


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