Pistachio encrusted grouper with marsala

DeLinda Brooks


True story,
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 vote

20 Min
20 Min
Pan Fry


  • 1/2 c
    unsalted butter
  • 2 c
    marsala wine
  • 1/4 c
  • 1 Tbsp
    vanilla extract
  • 16 oz
  • 1 c
  • 2
  • 1/2 c
    cold water
  • 1 c
    plain bread crumbs
  • 1 c
    pistachio nuts, chopped
  • ·
    salt n pepper to taste

How to Make Pistachio encrusted grouper with marsala


  1. 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
  2. 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.
  3. 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.

Printable Recipe Card

About Pistachio encrusted grouper with marsala

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: Italian

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