Pistachio-Crusted Red Snapper Filets
Red Snapper filets coated in a heart-healthy, delicious crust of pistachios, flax meal and spicy seasoning and seared to perfection in a cast iron skillet on the grill.
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.
