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scallops Lesli's Thai Coconut Curry Seafood Soup Nancy Cowart's Scallops recipe Neal's Bay Scallop Recipe Pamela's favorite baked scallops recipe Rosemary-Skewered Scallops Recipe Sautéed Scallops with Lemon Beurre Blanc Sauteed Scallops Scallop Chowder Scallops - Recipe for Frozen Scallops Scallops Provencal Sea Scallops w/ Avocado-Corn Relish on Tortillas Seared Scallops Seared Scallops on Himalayan Salt Block Spaghetti with Spicy Scallop Marinara Sauce Scamp Recipes Barbie's Easy Scamp Recipe Crunchy Scamp With Basil Cream Sauce Shark Recipes Shrimp Recipes Air Fryer Shrimp Argentinian Grilled Shrimp with Spicy Tartar Sauce Best boiled shrimp Best Shrimp Salad Recipe Cheesy Shrimp and Grits Classic Shrimp Scampi Coconut Shrimp Cooking Directions Crispy Garlic Butter Baked Shrimp Scampi Garlic Butter Sauteed Shrimp Garlic Butter Shrimp Pasta Garlic Parmesan Roasted Shrimp Garlic Shrimp w/ Bacon in Creamy Parmesan Sauce Garlicky Baked Shrimp Grandma Keith’s Spicy Shrimp and Polenta 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About Us Pictures Filleting a black grouper Filleting the fish Fish Mobile with Buddy Fresh Flounder Fresh Red Snapper Pelicans feeding Robbie filleting fish shrimp boats Shrimp Grading Shrimp House Triple Tail Waiting at the fish house waiting for the boats to come in Whole Salmon delivered to Braise Homescreen Install Home Home > Recipes > Grouper Recipes > Pistachio-Crusted Grouper w/ Mango-Pom Salsa Ingredients Pistachio-Crusted Grouper 1 pound fresh or frozen skinless grouper fillets, about 1/2 inch thick Nonstick cooking spray ½ cup whole-wheat panko (Japanese-style bread crumbs) ⅓ cup finely chopped, unsalted roasted pistachio nuts ¼ teaspoon salt ¼ teaspoon black pepper ¼ cup refrigerated or frozen egg product, thawed, or 1 egg, beaten Mango-Pomegranate Salsa ¾ cup chopped, peeled mango 1 kiwifruit, peeled and chopped ¼ cup pomegranate seeds 1 tablespoon thinly sliced green onion tops ¼ teaspoon shredded lime peel 1 tablespoon lime juice ⅛ teaspoon crushed red pepper Dash salt Directions Instructions Checklist Step 1 Prepare Pistachio-Crusted Grouper: Preheat oven to 425 degrees F. Thaw fish if frozen. Rinse fish; pat dry with paper towels. Cut fish into 3- to 4-inch pieces; set aside. Line a 15x10x1-inch baking pan with foil. Coat foil with cooking spray; set aside. Step 2 In a shallow dish, stir together panko, pistachio nuts, salt and pepper. Pour egg into another shallow dish. Dip one piece of the fish in egg, turning to coat completely. Allow excess to drip off. Dip fish into panko mixture, turning to coat. Place in prepared pan. Repeat with the remaining fish pieces. Step 3 Bake 8 to 12 minutes or until fish flakes easily when tested with a fork. Step 4 While fish is cooking, prepare Mango-Pomegranate Salsa. In a small bowl, combine mango, kiwifruit, pomegranate seeds, green onion, shredded lime peel, lime juice, crushed red pepper and dash salt. Serve with baked fish. Nutrition Facts Serving Size: 3 1/2 ounces cooked fish and about 1/3 cup salsa Per Serving: 248 calories; protein 27.8g; carbohydrates 20.7g; dietary fiber 3.7g; sugars 9g; fat 6.4g; saturated fat 0.9g; cholesterol 41.8mg; vitamin a iu 643.9IU; vitamin c 29.1mg; folate 29.9mcg; calcium 60mg; iron 1.9mg; magnesium 56.6mg; potassium 819mg; sodium 285.2mg. Exchanges: 3 1/2 lean protein, 1 starch, 1/2 fruit
