PINE-NUT CRUSTED OPAKAPAKA WITH TOMATO-DILL BEURRE BLANC

By jarren

The sauce can be made ahead and reheated, just adding dill and capers at the end.

Ingredients

• 1/4 cup pine nuts
• 1 1/2 cups Panko breadcrumbs
• 4 , 6 oz opakapaka or mahi mahi fillets
• 1/2 cup mayonnaise
• 2 tbsp olive oil
• Salt and pepper
• 2 cloves garlic, minced
• 1 large tomato, seeded and finely chopped
• 1 cup dry white wine
• Juice of 1 lemon
• 1 cup cold unsalted butter, cut into small pieces
• 1 tbsp capers, drained
• 2 tbsp chopped fresh dill

Details

Servings 4

Preparation

Step 1

Combine pine nuts and Panko breadcrumbsin food processor and process until finely ground. Place in pie plate. Lightly season fish fillets with salt and pepper, then cover each one on the same side with 2 tbsp of the mayonnaise. Press the seasoned side of each fillet into the pine nut mixture, coating evenly.

In a large sauté pan, heat the oil over medium heat. Add the fish, crust side down and sauté for 6 minutes until the fish is barely opaque in the center. Transfer the fish to a warmed platter.

Remove excess crust from the pan and add the garlic and tomato over medium heat. Sauté for 1 minute, do not let the garlic get brown. Add the wine and cook for 5 minutes, until reduced by half. Add the lemon juice, then stir in the cold butter, a few pieces at a time, until the sauce thickens. Don not allow to boil.

Stir in the capers and dill. Spoon over fish. Add lemon wedges for garnish