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Pistachio Crusted Chilean Seabass with Butter Compressed Beet Greens

Chef Mikel Anthony

As part of our ongoing partnership with Butter of Europe, we’re asking our favorite chefs to create delicious dishes showcasing premium European butter. Here, chef Mikel Anthony makes a pistachio crusted Chilean seabass, beet puree, and beet greens compressed in French butter.

If you try recreating this on your own, post a picture and tag @chefsroll and @butterofeurope! We can’t wait to see how it turns out for you.



  • 1 ea. Filet
  • Eggwash
  • Toasted pistachios


  1. Place fish in egg wash and dip into pistachios.
  2. Place pistachio side down.
  3. Cook for 2 minutes on medium low heat. F
  4. lip and cook another 2 minutes or just until done (depends on thickness of the fish).

Beet Puree


  • 1-2 ea. Roasted beets
  • 1 tsp. or tt. Sherry vinegar


  1. Roast beets in foil drizzled with olive oil salt and pepper.
  2. Place in a 400 F oven until tender.
  3. Puree with vinegar and a touch of water if needed.
  4. Season.

Compressed Beet Greens


  • ¼ cup Butter of Europe, melted
  • 1-2 ea. Large beet greens (or 4-5 ea. Small beet greens)
  • tt. Salt and pepper


  1. Compress in vacuum sealer.
  2. Salt and pepper.