Pistachio encrusted grouper with marsala
The first time I made this and served it to my husband, he didn't believe I made it. I caught him looking for take out boxes in the trash!
1/2 cunsalted butter
2 cmarsala wine
1 Tbspvanilla extract
1/2 ccold water
1 cplain bread crumbs
1 cpistachio nuts, chopped
·salt n pepper to taste
How to Make Pistachio encrusted grouper with marsala
- In one pot, brown butter. Then let cool to a warm temp. In a second pot, add wine, honey and extract and reduce by 1/3. Add to butter pot and keep warm. Set aside
- To crust grouper, cut fish into two 8oz portions. Dredge one side with flour. On same side dredge with egg wash ( egg and cold water mixed together) .mix bread crumbs and nuts and encrust grouper with mixture. Salt n pepper grouper.
- Oil the bottom of a sauté pan. Place fish in pan with crust side down. Preheat oven to 350 degrees and bake fish crust side down for 6-7 minutes. Flip fish and bake until tender.
Serve fish over smashed baby red potatoes with sauce, and add a simple salad.