- 1/2 cup shelled, roasted, and salted pistachios
- 1/3 cup fine dry bread crumbs
- 1/4 cup minced parsley
- 1/2 teaspoon pepper
- 1 Safeway SELECT Organic Large Egg
- 4 (4 ounce) fillets skinned and boned red snapper, orange roughy, halibut , or tilapia
- 1/4 cup Lucerne Sweet Cream Butter
- 2 green onions, thinly sliced
- 1 tablespoon Safeway SELECT Capers, drained
- Lemon wedges (optional)
- Salt
- In a blender or food processor, whirl pistachios until finely ground. Pour pistachios into a wide, shallow bowl and add bread crumbs, parsley, and pepper; mix well.
- In another wide, shallow bowl, beat egg to blend. One at a time, dip fish fillets into egg to coat, then press each side of fillets into nut mixture to coat well. Lay fillets in a greased or nonstick 10- by 15-inch baking pan.
- Melt butter in an 8- to 10-inch frying pan over medium heat. Add onions and capers, and stir just until onions are brighter green, 1 to 2 minutes. Holding onions and capers back with a spoon, pour butter evenly over fillets.
- Bake fish in a 450 degrees F oven until fish is opaque in center of thickest part (cut to test), about 10 minutes. With a wide spatula, carefully transfer fillets to 4 dinner plates and top equally with onion-caper mixture. Offer lemon wedges to squeeze over fish and salt to add to taste.