Pistachio-Crusted Fish . . . with Citrus Salsa

This is another recipe inspired by Food Network’s The Kitchen. Katie Lee prepared it during a show featuring citrus. 

The technique used with the fish is similar to one I frequently use with “Magic” Chicken. I’ve used both mustard and mayo in the chicken recipe and think that mayo could easily be substituted for the mustard in this recipe. I’ve also coated the chicken in chopped pecans and think that would be an idea for the fish as well. 

Of course, the Citrus Salsa could be omitted but added a bright zest to the fish. 

Pistachio-Crusted Fish . . . with Citrus Salsa   4 serving (easy to cut in half or multiple servings to fit family size)

Citrus Salsa 

1 grapefruit

1 or 2 regular or blood red orange

Olive oil, for drizzling 

Kosher salt and freshly ground black pepper 

Fish

1/2 cup roasted, salted and shelled pistachios

1/2 teaspoon garlic salt 

Four 4- to 6-ounce skinless white fish fillets (you can also use tilapia, cod halibut, sole or any white fish)

2 tablespoons Dijon mustard 

1. Preheat the oven to 400°. Line a baking sheet with parchment paper. (I also added a cooking rack (sprayed with Pam) to allow for air circulation as the fish cooked.)
2. Citrus Salsa: Using a small knife, remove the peel, pith and outer membrane of the grapefruit, tangerine and orange. Working over a bowl, slice each into segments; remove the seeds. Drizzle with olive oil and season with salt and pepper. Cover and refrigerate until ready to serve.
   
   
   
   
3. Fish: In a food processor, pulse the pistachios and garlic salt until the mixture resembles small pebbles. Transfer to a shallow dish.
4. Place fish of the prepared rack and season both sides of the fish fillets with salt and pepper. 
   
5. Use a pastry brush to coat the top side of each piece of fish with the Dijon mustard. Gently press the mustard-coated side with the pistachio mixture. 
   
6. Bake until the fish is opaque and flakes easily with a fork, 10 to 12 minutes, depending on the thickness of the fillets. 
   
7. Transfer to a serving plate and top with the citrus salsa. 
8. Drizzle with olive oil and season with more salt and pepper before serving.

Recipe without photos . . .

Pistachio-Crusted Fish . . . with Citrus Salsa   4 serving (easy to cut in half or multiple servings to fit family size)

Citrus Salsa 

1 grapefruit

1 or 2 regular or blood red orange

Olive oil, for drizzling 

Kosher salt and freshly ground black pepper 

Fish

1/2 cup roasted, salted and shelled pistachios

1/2 teaspoon garlic salt 

Four 4- to 6-ounce skinless white fish fillets (you can also use tilapia, cod halibut, sole or any white fish)

2 tablespoons Dijon mustard 

1. Preheat the oven to 400°. Line a baking sheet with parchment paper. (I also added a cooking rack (sprayed with Pam) to allow for air circulation as the fish cooked.)
2. Citrus Salsa: Using a small knife, remove the peel, pith and outer membrane of the grapefruit, tangerine and orange. Working over a bowl, slice each into segments; remove the seeds. Drizzle with olive oil and season with salt and pepper. Cover and refrigerate until ready to serve.
3. Fish: In a food processor, pulse the pistachios and garlic salt until the mixture resembles small pebbles. Transfer to a shallow dish.
4. Place fish of the prepared rack and season both sides of the fish fillets with salt and pepper. 
5. Use a pastry brush to coat the top side of each piece of fish with the Dijon mustard. Gently press the mustard-coated side with the pistachio mixture. 
6. Bake until the fish is opaque and flakes easily with a fork, 10 to 12 minutes, depending on the thickness of the fillets. 
7. Transfer to a serving plate and top with the citrus salsa. 
8. Drizzle with olive oil and season with more salt and pepper before serving.

Super Easy. Super Citrusy. Super Good: Grapefruit-Avocado Salad

Slices of citrusy grapefruit alternated with slices of creamy, buttery avocado is one of our favorite taste combinations – indescribably good! We’ve made this simple salad for years, but recently we added toasted almonds and loved the crunch.                         

Lots of recipes call for finishing the salad with a honey blend or even a viniagrette. We think this simple salad is perfect without any other additions!

Grapefruit-Avocado Salad

1 grapefruit, supremed*  (Rudy red are great in this recipe but I had a yellow one on hand)

1 avocado, cut into slices

Handful of sliced toasted almonds**, optional

1. Arrange the avocado sliced and grapefruit sections on a platter – we like to alternate avocado slices and grapefruit. Eat as is or add almonds.
2. Sprinkle with toasted almonds if desired.

*Supreming Citrus: Click on Martha Stewart video to see a vidoe.  

**Toasting Almonds: spread sliced almonds on a baking pan, spreading out in order to toast evenly. Add almonds to a preheat 350° oven and bake/toast for about 5 minutes, watching carefully. They should begin to brown and smelly nutty. Watch cafefully.

Spicy Broiled Grapefruit . . . for dessert!

Grapefruit for dessert—a healthy sweet treat! I topped grapefruit halves are topped with spiced brown sugar, set them under the broiler then topped with a dollop of our favorite Greek yogurt.

Spicy Broiled Grapefruit

1 red or pink grapefruit

4 teaspoons packed brown sugar

Healthy pinch of each: ground cinnamon, cardamom, ginger, nutmeg

2 tablespoons Greek God’s Greek Yogurt (we are fans of the Honey Vanilla or Salted Caramel flavors)             

1. Position oven rack about 3” from the heat source; preheat broiler. Line a rimmed baking sheet with foil.
2. Cut grapefruit in half; trim a thin slice off the bottom so it sits level if needed.
3. With a paring knife or grapefruit knife, cut around the outer ring and then around each segment; remove any seeds.
   
4. Place the grapefruit halves on the prepared baking sheet.
5. Combine brown sugar and spices.
   
6.  Sprinkle each grapefruit half with the brown sugar & spice mixture.
7. Broil the grapefruit, watching carefully and rotating the pan front to back once halfway through, until the tops are bubbling and golden brown, 7 to 12 minutes.
8. Serve each grapefruit topped with a heaping tablespoon of Greek yogurt.
   

Recipe without photos . . .

Spicy Broiled Grapefruit

1 red or pink grapefruit

4 teaspoons packed brown sugar

Healthy pinch of each: ground cinnamon, cardamom, ginger, nutmeg

2 tablespoons Greek God’s Greek Yogurt (we are fans of the Honey Vanilla or Salted Caramel flavors)             

1. Position oven rack about 3” from the heat source; preheat broiler. Line a rimmed baking sheet with foil.
2. Cut grapefruit in half; trim a thin slice off the bottom so it sits level if needed.
3. With a paring knife or grapefruit knife, cut around the outer ring and then around each segment; remove any seeds.
4. Place the grapefruit halves on the prepared baking sheet.
5. Combine brown sugar and spices.
6.  Sprinkle each grapefruit half with the brown sugar & spice mixture.
7. Broil the grapefruit, watching carefully and rotating the pan front to back once halfway through, until the tops are bubbling and golden brown, 7 to 12 minutes.
8. Serve each grapefruit topped with a heaping tablespoon of Greek yogurt

The flavors of Arizona back home in Kansas — Grapefruit Panna Cotta

  

         In addition to having a wonderful time in Arizona, we brought home a big sackful of grapefruit and other citrus—handpicked by Barry and Jon. And, as chance would have it, while we were still in south Texas I watched a show (The Chew) where Michael Symon prepared his version of a  healthy dessert—Grapefruit Panna Cotta.

            I am definitely a fan of the cold Italian custard but have always topped it with fresh berries. However, with an abundance of grapefruit, just had to give his recipe a try. The only thing I did different—I used a drizzle of agave syrup (just enough to sweeten the fruit; because it is very sweet, it takes just a little), instead of the ¼ cup of honey called for in his recipe. Also, this could very well yield 8 desserts versus the 6 he lists.

            See his original recipe @ The Chew with Michael Symon.

Grapefruit Panna Cotta    6 to 8 servings

2 cups whole milk

1 vanilla bean

⅛ teaspoon salt

¼ cup granulated sugar

¼ cup water

2 ½ teaspoons unflavored gelatin (equivalent to a ¼ oz. pkg.)

2 cups plain Greek yogurt

1 grapefruit (diced with membranes removed)

¼ cup honey, to drizzle (I used just enough agave syrup to sweeten)

¼ cup mint leaves, torn (if available)

1. Panna Cotta: Pour the milk into a medium sauce pot.
2. Cut the vanilla bean lengthwise. Using the back of a paring knife, scrape out the vanilla seeds and add to the milk along with the bean pod and salt.
3. Stir in the granulated sugar and place over medium heat. Stir gently until the sugar has dissolved. Continue to heat until mixture just comes to a boil.
   
   
   
   
4. Meanwhile, place the water in a small bowl and sprinkle the gelatin over to bloom for 5 minutes. (For more info on how to bloom gelatin, click here—"Blooming Gelatin)
   
5. Once the milk has boiled and gelatin has bloomed, remove the vanilla bean pod and whisk in the softened gelatin.
6. Once fully combined, stir in the yogurt.
7. Evenly distribute the mixture into 6 (or 8) 4-ounce ramekins. Cover with plastic wrap and place in the fridge for 8-10 hours.
   
8. Grapefruit: Meanwhile, combine the grapefruit, honey and mint in a bowl and stir to combine. Set aside.
   
9. To serve: Pour hot water into a baking dish and dip each ramekin in the water to warm gently. Flip onto a plate. Spoon a dollop of the grapefruit-mint mixture on top of each panna cotta.
(Or, just serve in the ramekin, spooning the sweetened fruit on top.)

Tips:
-Make the panna cotta ahead of time. Wrap tightly and keep in the refrigerator for up to 3 days.
-Replace the vanilla bean with a teaspoon of vanilla extract.

For a more traditional recipe (made from cream), click on Panna Cotta.

Recipe without photos . . .

Grapefruit Panna Cotta    6 to 8 servings

2 cups whole milk

1 vanilla bean

⅛ teaspoon salt

¼ cup granulated sugar

¼ cup water

2 ½ teaspoons unflavored gelatin (equivalent to a ¼ oz. pkg.)

2 cups Greek yogurt

1 grapefruit (diced with membranes removed)

¼ cup honey, to drizzle (I used just enough agave syrup to sweeten)

¼ cup mint leaves, torn (if available)

1. Panna Cotta: Pour the milk into a medium sauce pot.
2. Cut the vanilla bean lengthwise. Using the back of a paring knife, scrape out the vanilla seeds and add to the milk along with the bean pod and salt.
3. Stir in the granulated sugar and place over medium heat. Stir gently until the sugar has dissolved. Continue to heat until mixture just comes to a boil.
4. Meanwhile, place the water in a small bowl and sprinkle the gelatin over to bloom for 5 minutes.
5. Once the milk has boiled and gelatin has bloomed, remove the vanilla bean pod and whisk in the softened gelatin.
6. Once fully combined, stir in the yogurt.
7. Evenly distribute the mixture into 6 (or 8) 4-ounce ramekins. Cover with plastic wrap and place in the fridge for 8-10 hours.
8. Grapefruit: Meanwhile, combine the grapefruit, honey and mint in a bowl and stir to combine. Set aside.
9. To serve: Pour hot water into a baking dish and dip each ramekin in the water to warm gently. Flip onto a plate. Spoon a dollop of the grapefruit-mint mixture on top of each panna cotta.
(Or, just serve in the ramekin, spooning the sweetened fruit on top.)

Tips:
-Make the panna cotta ahead of time. Wrap tightly and keep in the refrigerator for up to 3 days.
-Replace the vanilla bean with a teaspoon of vanilla extract.