Amberjack fillet with peppers, with chopped pistachios

The recipe for amberjack fillet with peppers, a recipe cooked and eaten for a second course that is not only delicious but also good for you. Amberjack fillet, delicious fish, peppers that can become a tasty side dish in many other dishes or we can enjoy them on their own. Don't miss this delicious recipe, a perfect second course for everyone but it will be especially the adults who will enjoy it to the fullest. For the little ones, only the fillet is more suitable, perhaps even without pistachio. In a very short time we can prepare a tasty amberjack but the advice is to have the fish filleted by those who are experts.

Ingredients

1 pepper

1 handful of olives

1 clove of garlic

olive oil

salt

1 handful of chopped pistachios

2 amberjack fillets

Preparation

We clean a pepper, even if it is not red it is fine too. Remove seeds and filaments, cut into strips and put on the baking sheet lined with aluminum foil, salt and toast at 200° C. Remove from the oven and put them in the plastic bag for 10 minutes while still hot, so we can remove the skin easily. Cut the peppers into strips. In a frying pan, heat a drizzle of olive oil with the garlic clove and place the amberjack fillets on the skin side. We also add the pitted and crushed olives. Crush the fish a little to keep it from curling, add salt, add the peppers and then deglaze with the white wine. Serve by adding the chopped pistachios on the amberjack fillets.