Pistachio Crusted Grouper

Preheat your oven to 400°F (200°C).

In a food processor, grind the hulled, salted pistachios until they form a coarse crumb. Transfer to a shallow dish.

In another shallow bowl, crack and whisk the egg.

Pat the grouper fillet completely dry with a paper towel.

Dip one side of the fish fillet into the whisked egg, allowing any excess to drip off.

Press the egg-coated side of the fish firmly into the ground pistachios to create an even crust.

Season the crusted side of the fish with kosher salt.

Place an oven-safe skillet over medium-low heat and preheat for 1 minute. Add the avocado oil.

Carefully place the fish in the hot skillet, pistachio-side down. Sear for 2 minutes without moving it to form a golden-brown crust.

Flip the fish over. The pistachio crust should be beautifully browned.

Transfer the entire skillet to the preheated oven and bake for about 3 minutes, or until the fish is cooked through.

Carefully remove the skillet from the oven. Add the pat of butter to the pan and baste the fish with the melted butter.

Plate the fish, drizzle with the remaining pan sauce, and finish with a squeeze of fresh lime juice before serving.