Grouper is one of our favourite fish to have as a luxurious treat. It’s mild in flavour, and it’s meaty, so it holds up well to many cooking methods. For this one, we ground some pistachios in a coffee grinder and used that to coat our grouper. Then, we roasted everything! The pistachios caramelized ever so slightly, forming a crispy topping for our grouper, and the flavours paired very nicely together.
We served our Grouper with a Pistachio Asparagus Velouté and some pearled couscous.
Time: 25 Minutes
Ingredients:
- Grouper (4-6 oz/serving)
- Lightly Salted Roasted Pistachios. If they are already removed from the shell, you’ll be happier.
- Olive Oil Spray
Method:
- Preheat your oven to 350 degrees F, and line a baking sheet with foil. If it’s not nonstick, give it a quick oil spray.
- Place a handful of pistachios in a coffee grinder, and pulse to chop (or crush them with a mallet in a zip top bag that is mostly, but not completely sealed).
- Cut your fish into the size pieces you like, and place on your baking sheet.
- Spread your pistachio coating atop your fish, and press it down onto the flesh.
- Give the top of your pistachio crusting a little oil spray.
- Bake for 20-25 minutes until your grouper reaches a minimum internal cooked temperature of 145 degrees F.
- Plate, devour, and enjoy!
