Pistachio Crusted Grouper

Name: Pistachio Crusted Grouper Pan-Seared
Prep time: 5 min
Cook time: 7 min
Total time: 12 min
Yield: 1 servings
Cuisine: American
Ingredients: 1 large egg; 1 cup salted pistachios, hulled; 1 (6 oz) black grouper fillet; 1 tbsp avocado oil; Kosher salt, to taste; 1 tbsp butter; 1/2 lime, for squeezing

Pistachio crusted grouper is a quick, elegant pan-seared and oven-finished fish dish that delivers a crispy nut crust and tender flaky interior in under 12 minutes.

🌍American 🏷️Pistachio crusted fish 🏷️Grouper 🏷️Pan-seared fish 🏷️Seafood Quick dinner

🏷️

🏷️Weeknight meal

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cookingwithshereenonTikTok

Total

12 min

Servings

1

Difficulty

Easy

Est. Cost

$16–$26

Recipe Source

View original recipe

From TikTok · by cookingwithshereen

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cookingwithshereenonTikTok

Ingredients

1 large egg
1 cup salted pistachios, hulled
1 (6 oz) black grouper fillet
1 tbsp avocado oil
Kosher salt, to taste
1 tbsp butter
1/2 lime, for squeezingoptional

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Instructions

1
Preheat your oven to 400°F (200°C).
2
In a food processor, grind the hulled, salted pistachios until they form a coarse crumb. Transfer to a shallow dish.
3
In another shallow bowl, crack and whisk the egg.
4
Pat the grouper fillet completely dry with a paper towel.
5
Dip one side of the fish fillet into the whisked egg, allowing any excess to drip off.
6
Press the egg-coated side of the fish firmly into the ground pistachios to create an even crust.
7
Season the crusted side of the fish with kosher salt.
8
Place an oven-safe skillet over medium-low heat and preheat for 1 minute. Add the avocado oil.
9
Carefully place the fish in the hot skillet, pistachio-side down. Sear for 2 minutes without moving it to form a golden-brown crust.
10
Flip the fish over. The pistachio crust should be beautifully browned.
11
Transfer the entire skillet to the preheated oven and bake for about 3 minutes, or until the fish is cooked through.
12
Carefully remove the skillet from the oven. Add the pat of butter to the pan and baste the fish with the melted butter.
13
Plate the fish, drizzle with the remaining pan sauce, and finish with a squeeze of fresh lime juice before serving.

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Tips & Notes

Pro tips

Pulse pistachios to coarse crumbs, not powder, for texture contrast between crust and flaky fish.
Pat the grouper fillet completely dry before coating; excess moisture prevents crust adhesion.
Use medium-high heat for the initial sear to set the crust without burning; finish in a 400°F oven to cook through gently.
Squeeze fresh lime over the finished dish just before serving to brighten the rich pistachio flavor.

Substitutions

Black grouper → halibut, sea bass, or flounder (adjust thickness and oven time as needed)
Avocado oil → olive oil or coconut oil (slight flavor shift)
Salted pistachios → unsalted pistachios + pinch of kosher salt (control salt level)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat gently in a 350°F oven for 5–7 minutes to preserve the crust.

Common Questions

Can I use a different white fish instead of grouper?

Yes. Substitute halibut, sea bass, or flounder. Adjust oven time slightly depending on fillet thickness to ensure doneness.

How do I know when the grouper is cooked through?

The fish should flake easily with a fork and reach an internal temperature of 145°F (63°C). The flesh should be opaque, not translucent.

Can I make the pistachio crust ahead of time?

Yes. Pulse and process the pistachios in advance, then coat the fillet just before cooking to keep the crust crispy.

What if the pistachio crust burns before the fish cooks?

Lower your oven temperature or reduce the initial pan-sear time. A medium-high skillet heat and moderate oven temperature (around 400°F) prevents over-browning.