Stir together pistachio nuts and cilantro; add salt (adjust amount based on salt content of nuts) and pepper. Reserve.
Per order: Sprinkle 1 fillet with 1 teaspoon lime juice; dredge in flour. Dip in egg; coat with reserved pistachio mixture. Place on a hot lightly oiled griddle or sauté pan flesh-side down; drizzle with 1 tablespoon butter. Sauté until just done, about 2 minutes per side. Split butterfly fillet; overlap on plate. Ladle 1 ounce hollandaise sauce over fillets.
Cilantro Citrus Hollandaise - Yield: 2 cups
Whisk together 4 egg yolks and 2 tablespoons each lime, orange, and grapefruit juice. Whisk over a bain marie until sauce is light and fluffy. Away from heat, slowly whisk 1-1/2 cups clarified butter. Season with 1/4 cup chopped cilantro and salt and pepper to taste; keep warm.
Source: Courtsey of Clear Springs Foods, Inc.
