Naturally gluten free and healthy, this Pistachio Encrusted Grouper with Mango Salsa and Cranberry is a wonderful recipe base for lots of meal variations.
Feel free to use another type of fish, chicken or even turkey! We’ve whipped this easy gluten free dinner up with flounder, barramundi, sea bass, grouper, trout and frankly whatever fresh white fish we can find. It seems to just work! I love recipes like that!
Serve with grilled vegetables or your favorite starch like brown rice or quinoa.
If you don’t have the cranberry sauce already, follow my easy 20 minute recipe, which follows at the bottom of the meal. We like the pairing with the tart cranberries, but feel free to skip it, of course!
Pistachio Encrusted Grouper with Mango Salsa and Cranberry
This easy weeknight meal works just as well as a fancy weekend feast! Pick your favorite flaky white fish, chicken or even turkey to make this delicious gluten free pistachio-encrusted fish.
Ingredients
Pistachio Encrusted Grouper with Mango Salsa and Cranberry
- 1 1/2 lbs grouper or other white fish fillets
- 6 oz. ground pistachios
- 12-16 oz. your favorite salsa
- 1 mango
- 1 lb. baby spinach leaves or asparagus spears
- 1 cup prepared cranberry sauce
Cranberry Sauce
- 12 oz. fresh cranberries
- 1/4 cup mango juice (or other citrus)
- 3/4 cup water
- 1/3 cup unrefined coconut palm sugar (or white sugar)
Instructions
Preheat oven to 350° F or your grill to medium-low.
Dice the mango and stir into your favorite salsa. Pour salsa into an 8×8” glass baking pan to cover the bottom well. Grind the pistachios to a fine texture; shake half of the ground nuts onto the salsa to cover it lightly. Rinse, then lay the fish fillets on top of the bed of nuts and salsa. Shake remaining ground nuts onto the fish fillets to cover them completely.
Place the baking pan into the oven; if using a grill, close the lid and monitor the temperature so that the grill does not get too hot. Cook for approximately 20 minutes, or until the internal temperature of the fish reaches 145° F, it flakes easily with a fork and is no longer opaque.
Meanwhile, pour enough water into a large skillet to cover the bottom. Fill the skillet with all of the baby spinach leaves. Cover and cook at medium-high until steamy, just until the leaves are wilted. Do not let all the water boil off or the leaves will stick to the bottom of the skillet. If cooking asparagus, simply brush with olive oil, then roast in the oven at 400F until fork tender (cook on a parchment lined baking sheet).
Prepare a bed of wilted spinach on each serving plate. Lay one cooked and encrusted fillet on top of the spinach, including salsa. Spoon cooked cranberries on top of each fillet.
Serve immediately.
Cranberry Sauce Instructions:
Rinse cranberries, then bring all ingredients to a boil in a medium sized saucepan. Stir periodically and continue cooking, uncovered, until cranberries pop and the sauce thickens, approximately 15-20 minutes. Set aside to cool and serve.
Pin this easy weekday meal for later!
