aotr34   April 5, 2016   Comments Off on
Pistachio Crusted Lemon Sole with Avocados and Dried Apricots


Lemon sole is breaded with a mixture of panko crumbs and ground pistachios and then pan-fried. It is served with an avocado salsa.


Servings: 4 | Prep Time: 20 min | Cook Time: 6 min

INGREDIENTS


Fish
1/3 cup shelled pistachios, finely chopped
1/2 cup panko crumbs (or gluten-free
substitute)
4 (6-ounce) lemon sole fillets (or other
white fleshed fish)
½ teaspoon salt
¼ teaspoon pepper
1 egg white, beaten
1-2 tablespoons olive oil
Avocado Salsa
1 avocado, cubed
10 dried apricots, chopped
1 small red onion,
¼ cup fresh parsley, chopped
1 tablespoon olive oil
1 tablespoon fresh lemon juice
¼ teaspoon salt
pepper to taste

DIRECTIONS

Combine the chopped pistachios, and panko crumbs in a shallow bowl.
Season the fish with salt and pepper. Dip the fillets in the egg whites and then coat the fillets with the pistachio mixture.
Heat the olive oil in a large skillet over medium heat.
Cook the fillets, about 3 minutes per side, until the crust is golden brown and the fish flakes easily.
In a small bowl, mix together the avocados, dried apricots, red onion, parsley, olive oil, lemon juice, salt, and pepper. Serve with the lemon sole.
Pistachio Crusted Lemon Sole with Avocados and Dried Apricots



Fish
1/3 cup shelled pistachios, finely chopped
1/2 cup panko crumbs (or gluten-free
substitute)

4 (6-ounce) lemon sole fillets (or other
white fleshed fish)

½ teaspoon salt
¼ teaspoon pepper
1 egg white, beaten
1-2 tablespoons olive oil
Avocado Salsa
1 avocado, cubed
10 dried apricots, chopped
1 small red onion,
¼ cup fresh parsley, chopped
1 tablespoon olive oil
1 tablespoon fresh lemon juice
¼ teaspoon salt
pepper to taste