Pistachio Crusted Branzino with Grapefruit Salad

Pistachio Crusted Branzino with a Grapefruit Salad

5 from 2 votes

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 Time15

Cook Time10

Total Time25

Course: Main Course

Cuisine: American

Keyword: branzino, nut crusted fish, pistachio crusted fish

Servings:

Author: Karen Sheer a zest for life

Equipment

1 cast iron skillet 12 - 14"
1 small 1 cup sauce pan I use enamel coated cast iron

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.

Nutrition