1. Preheat oven to 375 degrees. Season fish with seasonings, and place in a baking dish (coat with olive oil cooking spray).
2. In a small saute pan, toast pistachio's in 1 teaspoons olive oil. Add white wine, and reduce by half, at medium heat. Add 1/2 C coconut milk. Mix arrowroot powder with about 1/8 C white wine, and slowing whisk into the coconut milk/pistachio mixture. It will thicken the mixture nicely, then pour mixture over fish and bake for about 15 minutes! We served with a side of steamed zucchini and a salad.