Black Bass With Preserved Lemon–Pistachio Sauce

Black Bass With Preserved Lemon–Pistachio Sauce

By SHILPA USKOKOVIC
Total time 40 Min
Serves 4
Disciples of a high-fat diet will appreciate this keto-friendly sauce that comes together in a flash (so will disciples of butter). Think of it as a warm vinaigrette, packed with zesty preserved lemon and crunchy pistachios. The big bodacious flavor belies the fact that it takes less than 10 minutes to make. We use it here with fish, but it goes just as well with poached or grilled chicken breast, seared scallops, and roasted cauliflower or butternut squash.

Ingredients

FISH

4 4–6-oz. skin-on black bass, red snapper, or other flaky white fish fillets, patted dry 
Kosher salt, freshly ground pepper 
1 Tbsp. vegetable oil

SAUCE AND ASSEMBLY

3 Tbsp. New York Shuk Preserved Lemon Paste 

4 Tbsp. unsalted butter, cut into pieces 
2 Tbsp. coarsely chopped raw pistachios 
4 garlic cloves, finely chopped 
2 Tbsp. fresh lemon juice 
Kosher salt 
Parsley leaves with tender stems (for serving)

Preparation

STEP 1 - FISH

Season fish on both sides with salt and pepper. Heat oil in a large nonstick skillet over medium-high. Arrange fish, skin side down, in pan and cook, pressing down lightly on fillets with a metal spatula, until skin is browned and crisp and flesh is nearly opaque, 5–7 minutes. Turn fish over and cook just until flesh is opaque throughout, about 1 minute. Transfer, skin side up, to a platter.

STEP 2 - SAUCE AND ASSEMBLY

While the fish is cooking, cook butter
and pistachios in a medium skillet over medium-high, stirring occasionally, until butter solids are browned and nuts are golden and fragrant, 5–8 minutes. Add garlic and cook, stirring, until fragrant, about 

30 seconds. Remove from heat and add lemon paste, lemon juice, and 1 Tbsp. water; stir vigorously and swirl pan to emulsify sauce. Season sauce with salt. 

STEP 3

Pour sauce over fish and top with parsley.

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