Opah Baked in a Pistachio Crust with Ginger Essence

4 Hillman Opah Steaks 6 oz. (or 2-10 oz.) thawed
2 cups Oil; for frying
8 pieces Lotus root; very thinly sliced
6 vine ripened tomatoes; seeded, diced
4 green onions; sliced
1 tablespoon minced ginger
Salt; to taste
Freshly-ground white pepper; to taste
1 cup finely-chopped pistachios
1 cup fresh bread crumbs
1/2 cup flour
2 eggs; lightly beaten
2 tablespoon extra-virgin olive oil

Preheat oil for frying and oven to 350 degrees. Dredge the lotus root in flour and deep-fry until crispy. In a separate bowl mix the tomatoes, fernshoots, and green onions. In saute pan sweat the ginger and add the tomato mixture. Season. Take off the stove and leave at room temperature. In a small mixing bowl, mix the nuts and the bread crumbs. Season the fish with salt and pepper and dredge in flour, dip in egg and then dip in nut mixture. Make sure the fish is evenly coated. In a small saute pan heat oil and saute and brown both sides and place in oven until cooked. Do not overcook. Place tomato mixture on plate with fish served on top. Garnish with lotus chips. Makes 4 servings.

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