black-bass-with-preserved-lemon–pistachio-sauce
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Disciples of a high-fat diet will appreciate this keto-friendly sauce that comes together in a flash. (So will disciples of butter.) Think of it as a warm vinaigrette, packed with zesty preserved lemon and crunchy pistachios. The big, bodacious flavor belies the fact that it takes less than 10 minutes to make. We use it here with fish, but it goes just as well with poached or grilled chicken breast, seared scallops, and roasted cauliflower or butternut squash.

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Ingredients

4 servings

Fish

4

4–6-oz. skin-on black bass or red snapper fillets, patted dry

Kosher salt, freshly ground pepper

1

Tbsp. vegetable oil

Sauce and assembly

4

Tbsp. unsalted butter, cut into pieces

2

Tbsp. coarsely chopped raw pistachios

4

garlic cloves, finely chopped

3

Tbsp. finely chopped preserved lemon peel

2

Tbsp. fresh lemon juice

Kosher salt

Parsley leaves (for serving)

Preparation

  1. Fish

    Step 1

    Season four 4-6-oz. skin-on black bass or red snapper fillets, patted dry, on both sides with kosher salt and freshly ground pepper. Heat 1 Tbsp. vegetable oil in a large nonstick skillet over medium-high. Arrange fish, skin side down, in pan and cook, pressing down lightly on fillets with a spatula, until skin is browned and crisp and flesh is nearly opaque, 5–7 minutes. Turn fish and cook just until flesh is opaque throughout, about 1 minute. Transfer, skin side up, to a platter.

  2. Sauce and assembly

    Step 2

    While the fish is cooking, cook 4 Tbsp. unsalted butter, cut into pieces, and 2 Tbsp. coarsely chopped raw pistachios in a medium skillet over medium-high, stirring occasionally, until nuts are golden and fragrant and butter solids are browned, 5–8 minutes. Add 4 garlic cloves, finely chopped, and cook, stirring, until fragrant, about 30 seconds. Remove from heat and add 3 Tbsp. finely chopped preserved lemon peel, 2 Tbsp. fresh lemon juice, and 1 Tbsp. water; stir vigorously and swirl pan to emulsify sauce. Season with kosher salt.

    Step 3

    Pour sauce over fish; top with parsley leaves.