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Pistachio Crusted Pintado Fillet



Mar 13th, 2014

Pintado Fillet

The Farm Raised Pintado Fillet is mild in flavor and firm in texture. It’s delicate yet juicy and has been flown in fresh from the Amazon. This Brazilian catfish is comparable to Catfish and Flounder.

This fish is easy to cook and will taste great when prepared as in the recipe below.


Pistachio Crusted Pintado Fillet


1 Pintado fillet, about 6-8 oz
2 oz crushed pistachio nuts
1 tbsp. panko bread crumbs
Light olive oil to saute approx 4 oz
4 oz white wine
1 lemon juiced
salt and pepper to taste
1 tbsp butter
2 tbsp flour


Press the Pintado fillet into the ground pistachio nuts making sure you cover the flesh side of the fish. Pour the oil in the pan and heat on medium so you do not burn the pistachios. Place the fillet skin side first in the oil and saute for 30 seconds to one minute until golden brown and turn over on skin side and cook for another 3-5 minutes. Pour the oil out and pat the butter in the flour to coat and place in the pan with the fish and heat until bubbling. Then add the white wine and lemon and reduce until thickens. Add salt and pepper to taste and serve with white rice or pasta.

Serves 4

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