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Grilled Snapper with Pistachio and Orange Pesto

9/10/2015

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I can't believe that it's Thursday already - gotta love extra long weekends and short work weeks.  I've been all thrown off this week by the change in my normal schedule - I chalk it up to my age and the fact that I can't remember ANYTHING anymore - even what day it is apparently. 

Having a short week has thrown off my food schedule for the week too.  (Oh, the tragedies!)  I had to readjust our schedule which meant that Monday night seafood night became Thursday night seafood night for the week.  Do you think it's a sign that my life might be too structured if a change in my menu schedule launches me into a panic?  Surely there's a therapy group for over-organizers like myself. 
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In my opinion, fish is best enjoyed simply and unadorned.  Baked or grilled fish is delicious and I want it to taste like FISH - imagine that!  I'm not a big fan of creamy sauces or salsas that overpower the flavor of the fish.  That is especially true when I buy a great tasting fish like orange roughy or snapper. 

This grilled snapper with orange and pistachio pesto is an exceptional way to enjoy fish - even if it is a Thursday night.
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Now that I've shared my fish preferences - you're probably wondering why I'm posting a fish recipe with a pistachio orange pesto.  The truth is that this nutty pest with a hint of citrus, is the perfect compliment to the fish.  It doesn't overpower the flavor of the fish - it actually accentuates the flavor of the orange roughy. 
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Grilled Roughy with Pistachio and Orange Pesto
1/4 cup shelled pistachios
1 Tablespoon oil
1 clove garlic, minced
1/4 teaspoon orange zest
1/2 teaspoon salt
1/4 teaspoon dried thyme leaves
1/4 teaspoon paprika
pepper
2 Orange Roughy Filets

Place pistachios in a skillet and toast lightly.  Remove from pan to cool.
Place 1 T. oil in skillet.  Add garlic and cook 3 minutes until softened. 
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Stir in pistachios, orange zest, orange juice and 1/4 teaspoon salt.
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Combine 1/4 t. salt, thyme, pepper and paprika.  Sprinkle over fish filets.

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Grill (or bake or pan fry) fish.
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Top with pistachio and orange pesto. 
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Serve warm.
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