Grilled to perfection, this pistachio-crusted snapper boasts a tantalizing crust made from a unique blend of pistachio and flax meal, accented with a kick of spicy seasoning. The nuttiness of the pistachios and the earthy undertones of the flax meal complement the snapper’s tender, flaky flesh, while the spice adds an invigorating heat that lingers pleasantly on the palate. Each bite delivers a harmonious symphony of textures and flavors, making this dish a standout for any summer gathering. Serve large filets as an entree or smaller pieces for fish tacos.
Pan searing the pistachio-crusted snapper
We love the way the crust turned out when pan-seared in a cast iron skillet on the grill. The fish has a perfectly crispy crust and is flaky, tender, and moist on the inside. We use our Diavola Spice Rub in our crust, and we highly recommend it, but you can use any spicy seasoning blend you love best for this recipe, like Cajun or your favorite seasoning salt.
The recipe is so easy, too. Simply dip the fish in beaten egg and then completely coat top and bottom before placing it in the pan to grill. We like to preheat our cast iron skillet on the grill before adding the oil and fish, so that it takes on a super crispy edge quickly.
Making Tacos out of the pistachio-crusted snapper
If you decide to make this fish recipe for tacos, simply cut the snapper into large bite-sized pieces and dip each one in egg and completely cover in the pistachio mixture. Then grill the fish on all sides before adding to tacos. We really love tacos made with this recipe and it goes really well with a mango & avocado fruit salsa, too.
Pistachio-Crusted Red Snapper Filets
Equipment
- 1 cast iron skillet
- 1 Barbecue Grill
- 1 Food processor (or nut chopper)
Ingredients
- 1 1/2 lbs. red snapper filets
- 1 1/2 cups salted pistachios (a mixture of fine and medium-fine chop)
- 3 tbsp. flax meal
- 3 tsp. Diavola Spice Rub
- 1 egg, beaten
- 1/4 cup olive oil
Instructions
- Place the pistachios in the bowl of your food processor and pulse until most of the pistachios are finely chopped, but there are still some bits that are a little more chunky.
- Blend chopped pistachios with flax meal and seasoning blend.
- Spread this mixture out onto a flat cutting board or plate.
- Dip fish filets in the beaten egg and then pat into the pistachio mixtures, coating both sides of the filet. Repeat with however many filets you have.
- Heat the cast iron skillet over medium-high heat on the barbecue until it’s sizzling hot. Add the oil and quickly sear the fish on the first side, turning once it looks golden-brown. Repeat on the second side of the filet until the filet. It should cook about 2 minutes per side, depending upon the thickness of the filet.
- Remove fish to serving plates and garnish with herbs and a lemon wedge.
