Admittedly, the combination of nuts and fish sounds unorthodox, but here at
Tonia's Kitchen we're always pushing the envelope! Food Author and Cooking Light columnist Rozanne Gold stopped by to tell Tonia about her Pistachio-crusted Sea Bass that's only delicious to eat, but feeds a lot of people too! She starts with a big hunk of sea bass, and spreads very high quality pesto on that filet. Then she adds crunched, unsalted pistachio nuts and places it all inside an oven for 30-35 minutes. It's a crunchy treat from the sea that'll leave your guests saying "go fish!"
