Pistachio Grouper with Fig & Burrata Arugula Salad
Pistachio Grouper with Fig & Burrata Arugula Salad
Here in Florida, we like to get creative with recipes that will beat the heat, which is where this gorgeous Pistachio Grouper recipe enters the fold! Complete with a light and refreshing Fig, Arugula, and Burrata salad, this one is a delight for your eyes and tastebuds.
Don’t be intimidated by the array of ingredients, though – this one is mostly arrangement and flourish, not too much elbow grease or training required.
Our cheeses for this recipe were courtesy of the great folks over at Marky’s – click here to check out their wide selction of gourmet foods!
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Fresh Black Grouper
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Pistachio-crusted Grouper with Fig & Burrata Salad
4
servings15
minutes30
minutesIngredients
- 1.5 pounds
fresh grouper
- 6 ounces
pistachios (crushed)
- 4 ounces
prosciutto
- 1 pound
fresh figs
- 6 ounces
burrata cheese
- 1
baguette
balsamic reduction glaze
- 1 tsp
crushed red pepper (marinade)
- 1.5-2 Tbsp
olive oil
salt and pepper, to taste
rosemary (marinade and garnish)
- 1 Tbsp
lime juice (marinade)
basil (optional garnish)
lemon (optional garnish)
Directions
Prepare the marinade: Combine the lime juice, rosemary, and crushed red pepper. Add salt and pepper to taste. Marinate grouper in sealed bag for 15-30 mins while you preheat and prep.
Preheat and prep: Preheat your oven to 350 degrees. Cut your baguette into 1-inch slices, then oil and season to taste. Set aside.
Prepare the coating and bake: Crush the pistachios to your preferred coarseness (not too fine as to become powder and lose that satisfying crunch!) and coat your marinated grouper. Place your grouper and baguette slices into your preheated oven, and bake for 20-30 minutes.
Prepare the salad: Slice the figs in half. As your fish and crostinis finish baking, arrange the salad to your preference. In our case, we placed a healthy bed of arugula, sliced figs, prosciutto, and cheese (pictured are both burrata and treccione, but anything you like will work!) Drizzle with balsamic to taste.
Plate and serve: Once finished baking, remove the grouper and baguette slices (now crostinis) from the oven. Garnish the grouper with basil and lemon if desired, plate, and serve!
