Dorado with Pistachio Crust, Swiss Chard, Cooked Ham, Gorgonzola Cheese, and Pine Nuts
Main Dishes • Mediterranean
Description
Dorado with pistachio crust, Swiss chard, cooked ham, Gorgonzola cheese, and pine nuts
Ingredients
- Pistachios 5 oz
- Dried Rosemary 1 teaspoon
- Dried Chamomile 1 teaspoon
- Minced garlic ½ teaspoon
- Salt to taste
- Skin-on dorado fillet 4 pieces
- Ground Black Pepper to taste
- Honey 0 oz
- Mustard Greens 0 oz
- Olive Oil 1½ tablespoons
- Prosciutto 5 oz
- Roasted Peanuts 0 oz
- Swiss chard leaves 10 oz
- Goat cheese 0 oz
Step-by-Step Guide
Step 1
In a food processor, combine pistachios, oregano, thyme, and garlic. Transfer the mixture to a flat plate.
Step 2
Season both sides of the dorado fillets with salt and pepper. In a separate bowl, mix honey and mustard and coat both sides of the fillets with the mixture. Then dip the fillets into the pistachio mixture, pressing it firmly so it adheres to the fish.
Step 3
Heat 1 tablespoon of oil in a large skillet over medium heat. Sear the fillets for 2–3 minutes on each side.
Step 4
Dice the ham and sauté it over high heat in olive oil until golden brown. Add the pine nuts and cook for another minute until they are also golden brown.
Step 5
Add the Swiss chard leaves, cover with a lid, reduce the heat, and cook for 2 minutes until the leaves are tender.
Step 6
Place the Swiss chard and ham mixture in the center of a plate, crumble the Gorgonzola on top, and arrange the fillets.
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