Nutty Fish Improvisation

This uncooked topping is refreshing and light. I especially love using fresh dill with fish. Any unsalted nuts will do, but pistachios or macadamias are a nice change from almonds.

  • Mince some dill, parsley, scallions, and shelled pistachios and place everything in a small bowl. Add olive oil, salt, and black pepper.  
  • Cut up a couple of brightly colored fresh bell peppers and sauté until done in olive oil or coconut oil or ghee. Then mix in a tablespoon or so of the herb/nut topping. 
  • Cook some fresh halibut, salmon, or other fish of your choice until done (bake, sauté, or broil). 
  • To serve, put the cooked fish on a plate and drizzle with the rest of the topping. Sprinkle the cooked peppers around the fish so it all looks pretty. 

Improvise even further and tell me how it went! Maybe chives instead of scallions, fennel or broccoli stems instead of bell peppers?

Click here to print or save this improvisation (PDF)

NOTE: This is an “improvisation,” not a complete recipe. In an improvisation, I suggest some basic ingredients and techniques to inspire you to create your own dish based on your mood and the ingredients you have on hand. For traditional recipes, check out those without the word “improvisation” in the title.