Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.
1/4 cup Minced shallots or onion
1/2 cup Butter or margarine
1/4 cup Minced parsley
Dash garlic powder
1 cup Fine, dry bread crumbs
1/2 cup Chopped, natural American pistachios
25 Oysters, in shell
Rock salt or regular salt
Lime or lemon wedges
Sauté shallots in butter; remove from heat. Stir in parsley, garlic powder and pepper to taste; add bread crumbs and pistachios. Shuck oysters; reserve bottom shells. Wash, dry and butter inside shells. Place oysters in shells; top with pistachio-crumb mixture. Place layer of rock salt in large baking dish; set shells in salt for support. Bake at 400°F. for 10-12 minutes or until oysters are hot and plump. Garnish with lime wedge.
Variation: Shucked oysters can be substituted. Place oysters in small buttered oven-proof dish. Top with pistachio-crumb mixture. Bake at 400° F. for 10-12 minutes or until oysters are hot and plump.
Whitefish Variation: Top whitefish fillets or steaks with pistachio-crumb mixture. Bake at 350° F. until fish flakes easily when tested with a fork (about 10 minutes for fillets and 20 minutes for steaks).