YIELD: 12 SERVINGS
Stir together pistachio nuts and 1/2 cup cilantro. Add salt (adjust amount based on salt content of nuts) and pepper. Reserve.
Per order: Sprinkle 1 fillet with 1 tsp. 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 Tbsp. butter. Sauté until just done, about 2 minutes per side. Split butterfly fillet; overlap on plate. Ladle 1 oz. Hollandaise sauce over fillets.
For Cilantro Citrus Hollandaise: Whisk together 4 egg yolks and 2 Tbsp. each lime, orange and grapefruit juice. Whisk over a bain maire until sauce is light and fluffy. Away from heat, slowly whisk in 11/2 cups clarified butter. Season with 1/4 cup chopped cilantro and salt and pepper to taste. Keep warm.