Some good recipes.
Source: From the test labs of SomethingEdible.com
Servings: Serves about 4
Prep Time: 30 minuteCook Time: 15 minutes
Instructions: Pat the fish dry with a paper towel or two. Salt the fish with 1/2 tsp of the Kosher salt. Drizzle the fish liberally on both sides with the olive oil. Mix garbanzo flour, pistachios, garlic powder, 1 tsp kosher salt, cumin and crushed red pepper in a shallow dish and dredge the inner (non-skin) side of the fillet with the mix. Let fish rest on a rack for at least 15 mins to get the crust-a-happening You can let it air out longer, but if it's gonna be longer than 30 minutes, please consider refrigeration. Heat a couple of tablespoons of olive oil in a non-stick pan on medium heat. Place crust-side down in the pan and cook for 2-3 minutes to achieve a golden brown crust, flip and finish cooking the crustless side for a couple minutes more. Finish with zest. Lest rest a couple of minutes and dress with a squeeze of lemon before serving.
Notes: This was good enough, but I thought it a little salty without the lemon juice. The garbanzo flour was a bit raw as well, so I may mix halfsies w/ another flour or corn starch. I might try sans zest next time as well.