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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, 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.