Name: Black Bass With Preserved Lemon–Pistachio Sauce
Yield: 4 servings
Ingredients: 4 4–6-oz. skin-on black bass or red snapper fillets, patted dry; Kosher salt, freshly ground pepper; 1 Tbsp. vegetable oil; 4 Tbsp. unsalted butter, cut into pieces; 2 Tbsp. coarsely chopped raw pistachios; 4 garlic cloves, finely chopped; 3 Tbsp. finely chopped preserved lemon peel; 2 Tbsp. fresh lemon juice; Kosher salt; Parsley leaves (for serving)

Platter of three filets of Black Bass With Preserved LemonPistachio Sauce

Photograph by Isa Zapata, Food Styling by Sean Dooley, Prop Styling by Allison Ritchie

Disciples of a high-fat diet will appreciate this keto-friendly sauce that comes together in a flash. (So will disciples of butter.) Think of it as a warm vinaigrette, packed with zesty preserved lemon and crunchy pistachios. The big, bodacious flavor belies the fact that it takes less than 10 minutes to make. We use it here with fish, but it goes just as well with poached or grilled chicken breast, seared scallops, and roasted cauliflower or butternut squash.

What you’ll need

Large Nonstick Skillet
$50 At Amazon
Fish Spatula
$18 At Amazon
Medium Skillet
$70 $50 At Amazon

Recipe notes

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