Pistachio Crusted Black Cod Fillets In A Sicilian Sauce - cooking recipe

Ingredients

4 (4 -6 ounce) black cod fish fillets
1 cup pistachio nut, ground (or use what ever type of nuts you have on hand)
1 egg white
Sauce
1 tablespoon olive oil
1/2 fennel bulb, diced
1 red onion, diced
12 ounces cremini mushrooms, sliced
4 garlic cloves, mashed to form a paste with salt
1 tablespoon fresh thyme leave
1 cup white wine
1/4 cup sultana
10 green olives, pitted and roughly chopped
2 tablespoons capers, drained and rinsed
1/4 cup pine nuts, toasted
2 oranges, juice and zest of
salt and pepper
oil (I used peanut oil)

Preparation

Plump sultanas in 1/2 cup of white wine.
Dip fish fillets in egg white, then coat with nuts and refrigerate while preparing the sauce.
Begin preparing the sauce by heating olive oil in a large skillet. Add diced onion and fennel and saute until softened and onions have begun to caramelize just slightly. Then add mushrooms, garlic paste, and thyme. Salt lightly to draw out the juices and add pepper to taste. Once mushrooms have cooked down, add remainder of wine, orange juice, orange zest, olives, capers, pine nuts and sultanas including the wine in which they had been soaking. Continue to simmer to allow all the flavors to marry.
In another skillet, heat about 1 inch of oil until hot enough for frying and gently slide in the fillets. Cook a few minutes on one side, then gently turn and cook a few minutes more. Remove and drain on a paper towel.
For plating, spoon a generous amount of sauce onto a plate and top with the fillet.