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fish and nut sauce

This combo makes a great summer meal.

fresh steamed cut asparagus.
cooked cous cous with a squeeze of lime and fresh tomatoes

fish with pistachio sauce:
6 to oz of Petrale sole (turbot filet) or mild white fish
a big handful of shelled pistachios nuts
2-3 tablespoons of mayo
large piece of foil wrap
preheated oven to 350 F.

1) Place fish in foil wrap.
2) Grind up pistachio nuts with food processor until fine.
3) Mix ground pistachio with mayo.
4) Spread mayo pistachio on top of fish.
5) Seal the foil.
6) Heat in oven for 10-13 minutes. Fish will be very flaky when done.


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Pashmina Lalchandani
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