PISTACHIO WHITEFISH
Yield: 4 to 5 servings
Ingredients
4 teaspoons Lemon juice
1 tablespoon each Vegetable oil and dry white wine
1 tablespoon Minced chives
⅛ teaspoon each Oregano and basil, crushed
Salt and pepper, to taste
1 pound Whitefish (cod, pollock or sole)
3 tablespoons Chopped natural American pistachios
Instructions
Combine lemon juice, oil, wine, chives, herbs, salt and pepper. Spoon over fish. Cover with waxed paper. Micro-cook at MEDIUM 4 minutes; rotate ¼ turn. Cover with waxed paper; micro-cook at MEDIUM 2 to 4 minutes longer or until fish flakes when tested with a fork. Sprinkle with pistachios.
