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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
