Ingredients:

  • 4 (6 oz / 170g) grouper fillets
  • 1 cup (125g) shelled pistachios, roasted and unsalted
  • 1/4 cup (30g) panko breadcrumbs
  • 1 tsp (2g) sea salt
  • 1/2 tsp (1g) cracked black pepper
  • 1/2 tsp (1g) smoked paprika
  • 2 tbsp (30g) Dijon mustard
  • 1 tbsp (15ml) melted unsalted butter
  • 1 tsp (5ml) fresh lemon juice

Instructions:

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Place 1 cup (125g) shelled pistachios in a food processor and pulse until they reach the consistency of coarse sand, avoiding over-processing into a paste.
  3. In a small bowl, combine the pulsed pistachios, 1/4 cup (30g) panko breadcrumbs, 1 tsp (2g) sea salt, 1/2 tsp (1g) cracked black pepper, and 1/2 tsp (1g) smoked paprika; stir until the spices are evenly distributed.
  4. In a separate small bowl, whisk together 2 tbsp (30g) Dijon mustard, 1 tbsp (15ml) melted unsalted butter, and 1 tsp (5ml) fresh lemon juice.
  5. Pat the four 6 oz (170g) grouper fillets completely dry with paper towels and lay them on the prepared baking sheet.
  6. Brush the top of each fillet generously with the mustard mixture.
  7. Press a handful of the pistachio mixture onto the mustard layer, firmly tapping it with your fingers to ensure the crust is packed tightly.
  8. Bake for 12–15 minutes, or until the fish flakes easily with a fork, the crust is golden brown, and the internal temperature reaches 145°F (63°C).
  9. Remove from the oven and let the fillets rest for 2 minutes before serving.