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Pistachio Crusted Branzino with a Grapefruit Salad

Pistachio Crusted Branzino with Grapefruit Salad

A Restaurant Quality meal you can make at home!
Featuring Pistachio Crusted Fish with a Grapefruit-Butter Sauce and Composed Grapefruit Salad

Pistachio Crusted Branzino with a Grapefruit Salad
Pistachio Crusted Branzino with a Grapefruit Butter Sauce (beurre blanc) 
Pistachio Crusted Branzino with a Grapefruit Salad
Pistachio Crusted Branzino topped with a flavorful Grapefruit Salad
Pistachio Crusted Branzino with a Grapefruit Salad
 Branzino is filled with nutrients – antioxidant ingredients add such a punch of color! 
Composed Grapefruit Salad with Ginger-Grapefruit Vinaigrette
Composed Grapefruit Salad with Ginger-Grapefruit Vinaigrette – perfect on top of the nut-crusted fish… or alone!
You’ll love this salad: See the linked Salad Recipe: Composed Grapefruit Salad with Ginger-Grapefruit Vinaigrette

Try it on top of the pistachio-crusted fish.. or by itself!

"Supremes" of pink grapefruit
“Supremes” of pink grapefruit
“Suprême” refers to the classic culinary technique of removing the flesh of citrus from the pith ~ the layers in between citrus segments.
How to make "Supremes" of pink grapefruit
How to make “Supremes” of pink grapefruit

Cut away the grapefruit peel with a small sharp knife to serrated knife. Go a layer deeper and remove all white pith, revealing  just the ruby red grapefruit. Next, cut between each membrane section to release the grapefruit segment. Place each segment on a plate and continue with all segments. Each grapefruit is unique ~ I had 11 segments. 

How to make "Supremes" of pink grapefruit
The finished “Supremes” of pink grapefruit
Beginnings of the Grapefruit Butter Sauce
Beginnings of the Grapefruit Butter Sauce: “beurre blanc” – butter, ginger, garlic and chili flakes 

Beurre Blanc:
Somewhere in the early 20th century a chef by the name of Clémence Lefeuvre, in a village nearby Nantes, France, was supposedly making a béarnaise sauce for fish. Somehow she forgot to include the eggs and serendipitously created a beurre blanc. The new sauce was a hit and a classic was born!

Branzino Fillets to the coated with mashed garlic and topped with chopped pistachios
Branzino Fillets to be coated with mashed garlic and topped with chopped pistachios and fresh thyme 

The creamy mashed, softened garlic is added to the top of the fillets so the pistachios will adhere and stay in place.

Pistachio Crusted Branzino in a cast iron pan - done in minutes!
Pistachio Crusted Branzino in a cast iron pan – done in minutes!
Grapefruit Salad with greens, radicchio, mint and sprouts with an awesome Grapefruit Vinaigrette
Grapefruit Salad with greens, radicchio, mint and sprouts with an awesome Grapefruit Vinaigrette                                                                                                                                                                                                                                                                                                                                               
Garlic Confit ~ A Silky, Spreadable Condiment
Garlic Confit ~ A Silky, Spreadable Condiment (recipe) I recommend making this Luscious softened garlic condiment… so many uses!
You do not need a culinary degree to make a restaurant-quality meal at home!

Gathering great quality ingredients is a must, and mastering a technique from a well written recipe is a plus.
Fish is a wonderful main course to make – its rewards are pretty immediate – a fish fillet takes only minutes to prepare.
I like to choose accessories like a beautiful vintage platter, colorful plates to set the ambience.

We all “eat with our eyes” ~ so even at home, at mid-week, the dish needs to have some visual appeal!
Colorful ingredients rack up extra nutrition – this dish certainly excels on that front.

Yes – You can use another fish fillet!
Other good choices would be ~ Red Snapper, Black Sea Bass, Striped Bass or Rainbow Trout.
These fishes are firm enough to stand up to grilling in the pan.

See my Category: Zesty Citrus Recipes  for more exciting, zesty recipes! 

Enjoy this dish, for a weeknight meal or special occasion… maybe Valentine’s Day! 🙂
Karen

Pistachio Crusted Branzino with a Grapefruit Salad

Pistachio Crusted Branzino with Grapefruit Salad

A Restaurant Quality meal you can make at home! Featuring Pistachio Crusted Fish with a Grapefruit-Butter Sauce, Composed Grapefruit Salad with a Ginger-Grapefruit Vinaigrette. Naturally gluten-free. Easily doubled.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 2
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Ingredients

For the Pistachio Crusted Fish:

  • 2 whole branzino fish fillets or red snapper* - 3/4 pound
  • few pinches sea salt & freshly cracked pepper I use Himalayan pink salt
  • 4 cloves softened garlic mashed (see recipe below)
  • 2 tablespoons shelled pistachios coarsely chopped
  • 1/2 teaspoon fresh thyme leaves coarsely chopped
  • 1 1/2 teaspoon neutral oil such as safflower oil

Grapefruit Butter Sauce:

  • 2 1/2 tablespoons cold unsalted butter divided, I use organic
  • 3/4 teaspoon fresh grated ginger
  • 1/2 teaspoon grated or minced garlic
  • 1 big pinch red pepper flakes I use Szechuan chili flakes
  • 3 tablespoons red grapefruit juice freshly squeezed
  • 1/4 teaspoon pure cane sugar
  • 1/8 teaspoon sea salt I use Himalayan pink salt

Instructions

Start the Grapefruit Butter Sauce:

  • Start with the butter sauce ~ Melt 1 tablespoon butter in a small non-reactive 1 cup heavy pot. Add ginger, garlic and chili flakes. Bring to a simmer and turn off to blend flavors. (Will finish sauce after fish cooks.)

Pistachio Crusted Fish:

  • Salt and pepper both sides of the fillet. Leave to stand 20 minutes at room temperature (helps so the fish does not curl while cooking.)Add 1 1/2 teaspoons oil to a skillet and raise heat to medium- high. Add fish, skin side UP and cook one minute until a touch golden.
    Turn the fillets over, press down with spatula for a few seconds so the fish does not curl.
  • Quickly add the mashed softened garlic - and smooth over both fillets. Top evenly with pistachios and press down to adhere. Sprinkle thyme on top.
  • Cook until the fish is firm and cooked through, about 4 minutes. I did not need to cover as the fish was not too thick.

Finish Grapefruit Butter Sauce:

  • Heat the butter sauce in the pot, bring to a simmer. Add the grapefruit juice, sugar and sea salt. Reduce over low-medium heat until reduced by half.
    Take off heat - add the remaining 1 1/2 tablespoons cold butter and swirl in with a fork. Taste for seasonings.

Finish and Enjoy:

  • Place each fillet on a dinner plate. Pour butter sauce a bit on top and around.
    Top with a supreme grapefruit slice - or top with a portion of my Grapefruit Salad with Ginger-Grapefruit Vinaigrette.

Notes

For softened garlic see recipe: Karen’s Garlic Confit ~ A Silky, Spreadable Condiment
Recipe: Composed Grapefruit Salad with Ginger-Grapefruit Vinaigrette 
This recipe may not be reproduced without the consent of its author, Karen Sheer.

COURSE: Main Course
CUISINE: American
KEYWORDS: branzino, nut crusted fish, pistachio crusted fish
Nutrition Facts
Pistachio Crusted Branzino with Grapefruit Salad
Amount per Serving
Calories
262
% Daily Value*
Fat
 
24
g
37
%
Saturated Fat
 
10
g
63
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
9
g
Cholesterol
 
38
mg
13
%
Sodium
 
159
mg
7
%
Potassium
 
235
mg
7
%
Carbohydrates
 
10
g
3
%
Fiber
 
2
g
8
%
Sugar
 
4
g
4
%
Protein
 
4
g
8
%
Vitamin A
 
651
IU
13
%
Vitamin C
 
9
mg
11
%
Calcium
 
38
mg
4
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Pistachio Crusted Branzino with a Grapefruit Salad

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