Sautéed Acadian Redfish With Pistachio And Orange Pesto

• 1/2 cup shelled unsalted pistachios
• 3 tablespoons olive oil, divided
• 2 garlic cloves, minced
• 1/2 teaspoon grated orange rind
• 2 teaspoons fresh orange juice
• 3/4 teaspoon salt, divided
• 8 (3-ounce) Acadian redfish fillets
• 1 tablespoon fresh thyme leaves
• 1/2 teaspoon ground mace
• Cooking spray

1. Preheat oven to 450u0b0.
2. Place pistachios on a jelly-roll pan; bake at 450u0b0 for 4 minutes. Cool slightly; finely chop. Place 2 tablespoons oil and garlic in a small skillet over medium heat; cook 3 minutes or until garlic begins to sizzle. Remove pan from heat; stir in pistachios, rind, juice, and 1/4 teaspoon salt.
3. Heat a large skillet to medium heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Score skin of each fillet with 3 diagonal (1/4-inch-deep) cuts. Combine remaining 1/2 teaspoon salt, thyme, and mace in a small bowl. Sprinkle flesh side of fillets with spice mixture. Add fillets to pan, skin side down; cook 5 minutes or until desired degree of doneness.

pistachios, olive oil, garlic, orange rind, orange juice, salt, redfish fillets, thyme, ground mace, cooking spray

Taken from www.myrecipes.com/recipe/sauteed-acadian-redfish-pistachio-orange-pesto (may not work)