Wednesday, June 26, 2013

Pistachio Brown Butter (feat. tarragon tilapia)

About a week ago I bought a huge jar of pistachios for my scarlet turnip salad (they were cheaper per pound...) so you may have noticed that this is the third mention of the funny green nut in recent history. And there's more to come.

I've also been finding ways to use the tarragon that picked at my CSA. You pour boiling water over it and make delicious tea, but the tilapia was also a winner. Marry pistachio butter and tarragon tilapia and you get a simple fresh entree, albeit a little lacking in color. Make sure to find a festive side...
Tarragon Tilapia
This is about as simple as it gets. Place larger tarragon sprigs underneath the fish and sprinkle with some leaves. Drizzle with olive oil, add salt and pepper and bake for about 12 minutes at 350. Fish is finicky, adjust according to thickness of fish.
Meanwhile, brown a stick of butter. Pour hot butter over pistachio into a glass dish, like a liquid measuring cup. Drizzle brown butter over your fish at the table.
(I apologize, no after photos. My camera died.)
As you can imagine, this leaves a lot of butter left over so I've had fun using it up.
So far my favorite way was to spread a tiny bit on a halved radish and sprinkle with salt.
Also, it was very good on toast.
And I'm wondering what nut-infused butter would be like in cookies. Or pie crust!
I'll get back to you on this...

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