Pistachio-crusted salmon and couscous

March 27, 2009 4:31:07 PM PDT
A traditional Sicilian dish from Ristorante Mezzo Mezzo.

Salmuni Cu' Pistacchio
Pistachio Crusted Salmon and Couscous


  • 2 - 6 to 8 oz Pieces of Salmon Fillet, Skin Removed
  • 2 tsp. Olive Oil
  • 1 1/2 c. Pistachios, No Salt, Shelled & Roughly Chopped
  • 1 Egg White
  • 1/4 c. All Purpose Flour
  • 1/2 tsp. Unsalted Butter
  • 1/2 c. Fish Stock
  • 1/3 c. White Wine
  1. Put flour into a bowl. Separate the egg white into a separate bowl. Put the chopped pistachios on a plate. Flour one side of the fish & dip the flour side of the fish into the egg white, then press the same side into the pistachios. Make sure you press hard enough without damaging the fish. You only want one side coated with the flour, egg and pistachio mixture.

  2. Set a medium skillet on medium heat; when hot, add olive oil (avoid burning). Put the fish--pistachio side down--into the pan, for 1 minute or less (don't burn pistachio). Turn the fish over on the other side so it will cook evenly. Add the fish stock to the pan and cover for 2 minutes, depending on the thickness of the fish. Remove fish and set aside on a serving plate.

  3. Turn burner off & add wine & butter to the pan with the stock in it. Turn burner on again & and reduce for about a minute.

  4. Drizzle over fish
For the Couscous:


  • 1 c. Couscous
  • 1 Tbsp. Shallots, Finely Chopped
  • 2 Tbsp. Fresh Oregano, Chopped
  • 1/2 tsp. Lemon Zest
  • 2 c. Chicken Stock
  • 2 Tbsp. Butter or Olive Oil
  • Salt & Pepper to Taste
  1. Melt the butter (or heat oil) in a large sauté pan. Add the shallots and cook for 3 minutes over medium heat. Add the chicken stock, salt, pepper, lemon zest & oregano. Raise the heat to high and bring the stock to a boil. Remove from heat and add the couscous. Cover the pan and let it sit for 10 minutes.
About The Chef
Chef Giovanni was raised in Sicily and trained in cooking by his Grandfather. Since coming to the United States, he has worked for Hard Rock Cafe, Grupo Andersons (In Mexico), Marriott International, Santa Barbara Restaurant Group, Ramada Plaza International, Emporio Rulli, and he was the owner of Ristorante Mezzo Mezzo in San Rafael where he attainted the "Best Chef of Marin County 2008" award by the readers of the North Bay Bohemian Newspaper.

Giovanni has now ventured off on his own to start his own Personal Chef business, Chef Giovanni at Home, in Marin County, where he aims to bring the restaurant experience to your home.

His goal is to provide families and households with nutritious & delectable meals in their home so people can enjoy more quality time around the table with family or friends, relax more, or just eat better. For the busy Marinite, Chef Giovanni will shop, cook and clean and leave delectable meals for customers to heat-up and enjoy.

Chef Giovanni will cook in his clients' home, or deliver if it is more convenient, a minimum of 3 meals per week per household. He will plan the weekly menu & upon approval, will shop at the local farmer's market and grocers to secure the freshest meat and produce.

Cooking-class parties also available!

Website: http://www.chefgiovanniathome.com