Pistachio-Crusted Cod With Torsh-o Shirin Sauce ^Featured

 

The Washington Post, September 26, 2012

Immigrant's Table

    Cuisine: Middle Eastern
    Course: Main Course

Summary:

Here, fruit and spices form a surprising sweet-and-sour sauce for

fish. Chef Maziar Farivar likes to serve this dish with a simple

saute of spinach.

MAKE AHEAD: You'll have sauce left over, which can be

refrigerated in an airtight container for about 1 week.

4 servings
Ingredients:
For the sauce

    2 tablespoons olive oil
    1 large shallot, cut into thin slices (about 1/4 cup)
    2 cloves garlic, chopped
    2 tablespoons tomato paste
    Kosher salt
    Freshly ground black pepper
    1 teaspoon ground cinnamon
    2 teaspoons ground coriander
    Finely grated zest and freshly squeezed juice of 1 orange

(total of 1 tablespoon zest and 1/2 cup juice)
    Finely grated zest and freshly squeezed juice of 1 lemon

(total of 1 teaspoon zest and 1/4 cup juice)
    Finely grated zest and freshly squeezed juice of 1 lime

(total of 1 teaspoon zest and 1 tablespoon juice)
    3 cups water
    Pinch saffron (optional)
    1/3 cup dried apricots, cut into thin slices
    1/3 cup dried figs, cut into halves or quarters
    1/3 cup dried sour cherries

For the fish

    Four 6-ounce skinless cod fillets, pin bones removed (may

substitute any white-fleshed fish)
    Kosher salt
    Freshly ground black pepper
    1 tablespoon olive oil
    1/4 cup roasted unsalted pistachios, coarsely ground or

finely chopped
    2 tablespoons sliced skinless almonds, toasted (NOTE)

Directions:

For the sauce: Heat the oil in a large saucepan or Dutch oven

over medium heat. Add the shallot and garlic, stirring to coat.

Cook for 3 minutes, until the shallot is soft and translucent (do

not caramelize).

Stir in the tomato paste; keep stirring for 1 to 2 minutes, then

season with salt and pepper to taste. Add the cinnamon, coriander

and all the citrus zest, then add the water and all the citrus

juices. Increase the heat to medium-high and bring to a boil,

then reduce the heat to medium-low and cook (uncovered) for 20

minutes.

If using, add the saffron. Stir in all the dried fruit. Cook for

10 minutes, stirring occasionally, to form a medium-thick sauce.

Cover and reduce the heat to low; keep warm until ready to use.

The yield is about 3 cups.

For the fish: Preheat the oven to 400 degrees. Season the fish

with salt and pepper on both sides.

Heat the oil in an ovenproof nonstick skillet over medium heat.

Place the fillets in the skillet, nicer sides down. Sear for one

minute, then carefully turn them over. Use all the pistachios to

evenly cover each seared fillet, then transfer the skillet to the

oven. Roast for 3 or 4 minutes or to the desired degree of

doneness.

To serve, spread some of the sauce on each plate. Place a

pistachio-crusted fillet on top of each portion. Sprinkle toasted

almonds around each plate. Serve right away.

NOTE: Toast the sliced almonds in a dry skillet over medium-low

heat for several minutes, shaking the skillet to brown the nuts

evenly without burning them. Let them cool completely before

using.
Recipe Source:

Adapted from a recipe by Farivar, chef-owner of Peacock Cafe in

Georgetown.
Tested by Jim Webster for The Washington Post.
E-mail the Food Section with recipe questions.
 

(Marvin Joseph/The Washington Post)
Nutrition Facts
Information per serving
Calories: 220
% Daily Values*
Total Fat: 9g    14
Saturated Fat: 1g    5
Cholesterol: 100mg    33
Sodium: 260mg    11
Total Carbohydrates: 3g    1
Dietary Fiber: 1g    4
Sugar: 0g     
Protein: 33g
*Percent Daily Value based on a 2,000 calorie diet. Your daily

values may be higher or lower depending on your calorie needs.
Total Fat:    Less than    65g
Saturated Fat:    Less than    20g
Cholesterol:    Less than    300mg
Sodium:    Less than    2,400mg
Total Carbohydrates:    300g
Dietary Fiber:    25g


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