It's a Recipe!

If you follow me on Twitter or Instagram, you know I love food. I’m that annoying woman at the restaurant taking pictures of her plate and immediately posting them to IG. I’m the person at the grocery store getting into a twenty minute conversation with random strangers about the merits of pasture-raised meat vs organic vs grass-finished. I’m also the person holding up the check-out line, explaining to the cashier how to use that weird bit of produce that they can’t identify. Yup. Food Nerd. 

So it seems like it’s time to post a recipe on here! I can’t believe it has taken me this long to post one, but I think you’ll like it. 

This dinner was the result of me not having a huge appetite in the hot weather, but realizing that I hadn’t eaten since breakfast.  And after a busy Monday, nothing sings to me like a local fish and some fresh green veggies! 

So here is our delicious Pistachio crusted Grouper, with roasted asparagus and steamed broccoli.

Pistachio Crusted Grouper with Roasted Asparagus and Steamed Broccoli 

Pistachio Crusted Grouper with Roasted Asparagus and Steamed Broccoli 

 

It’s really easy to make and if you don’t love Grouper, or can’t get it in your area, you can substitute whatever fish you like. You could even do this with boneless chicken, just adjust your cooking time as needed. 

I started the Asparagus roasting first, as it takes longer than the fish…and I apologize for not getting any photos of the Asparagus before it went into the oven. 

Heat your oven to 400F (204 Celcius)

On a pan lined with Parchment paper, lay out your Asparagus in a single layer, and season with sea salt and freshly ground black pepper. Drizzle with good Olive Oil, lightly coating all of the spears. 

Place in the oven and let roast approximately 30 minutes, depending on how thick they are and how ‘done’ your like your Asparagus. We have an on-going debate in this house about the proper amount of done…I’m on the rawer end of things with the Mr. on the ‘burnt to a crisp’ end. We try to meet in the middle. Pull them out when they’ve achieved your preferred level of roasted yumminess.

Steamed Broccoli is the easiest thing ever. I just throw it in a steamer insert over boiling water until it achieves Technicolor Green Beauteousness. I like it still a little crunchy, and the Mr doesn’t eat it at all so I get to have it my way! 

Gorgeous Green Broccoli! 

Gorgeous Green Broccoli! 

 

Now for the fish

If you’ve never used ground nuts to crust fish, don’t worry! It’s just like breading something, only tastier and you get all the benefits of those healthy fats from the nuts while keeping things low carb. I don’t bother with buying fancy nut ‘flours’, I just pull out the mini food processor and grind them up as needed. Nut flours are expensive and go rancid quickly if you don’t keep them in the freezer, so I find it more convenient to make them on the fly. 

 

First things first though, get your fish ready by patting it dry with paper towels. You’re going to be dipping it into an egg wash and you don’t need to dilute the wash with excess fish-water. 

MMM, Local Grouper! 

MMM, Local Grouper! 

 

I used one egg and two tablespoons of Polish Mustard for the egg wash, just whisked it together with a fork right on the plate.  For the Pistachio crust, I ground up about a cup of nuts, but didn’t end up using all of the resulting flour. Depending on how much fish you have, adjust accordingly. 

 

Nuts to the left, eggs to the right! 

Nuts to the left, eggs to the right! 

I cut the fish into two pieces, each about 8 oz. You could leave it in one big piece, but the presentation won’t be as pretty. 

Now, dip your fish in  the egg wash and coat both sides, once the fish is nice and eggy, roll the fish in your ground pistachios until well crusted. Place the fish on a broiler pan, skin side down.  See, I told you this was easy. 

Crusted and Ready for the Oven! 

Crusted and Ready for the Oven! 

 

Once all your fish has been dipped and crusted, pop that pan into a 400F oven and let it bake until it is flakes easily, but isn’t falling apart. These thick Grouper pieces took about 20 minutes.  

I had gotten all the prep part together before I put the Asparagus in the oven, so the fish was ready to go in about 10 minutes after. They both came out at the same time, and the Broccoli was ready a couple minutes later. 

How easy is that? 

I do a lot of fish in the summer, as it’s satisfying without making me feel stuffed to the gills…Hahaha! Get it? Gills?  I’m a riot!  But seriously, you should probably be eating more fish—it’s a great source of protein, and omega-3s, and depending on your location can be a real money saver. We’re lucky to have great local fishmongers who have fresh, locally caught seafood at fair prices. We get to support our local economy, and eat well! 

Let me know if you try this recipe…and any adjustments you made to suit your tastes! 

I’ll be posting more recipes soon, and I promise to work on getting better photos of all the steps—Maybe I can convince the D-Man to be my personal photographer!