Grouper With a Pineapple-and-Pistachio Crown

Grouper With a Pineapple-and-Pistachio Crown

This topping also works well with mahi mahi and yellowtail snapper.

Ingredients

4 (6- to 8-ounce) grouper fillets, not more than ¾ inch thick

Salt and fresh-ground black pepper, to taste

1 cup chopped fresh pineapple

¼ cup chopped roasted and salted pistachios

¼ cup browned butter*

1 ½ tablespoons chopped fresh mint

Method

Preheat oven to 400 degrees. Place grouper fillets in a baking dish or on a baking pan with sides. Season with salt and pepper. Top each with ¼ cup chopped pineapple and 1 tablespoon nuts. Bake 15 minutes until fish is cooked through. Serve drizzled with 1 tablespoon browned butter and a sprinkling of chopped mint.

Makes 4 servings.

Per serving: 321 calories, 46 percent calories from fat, 16 grams total fat, 8 grams saturated fat, 93 milligrams cholesterol, 8 grams carbohydrates, 1 gram total fiber, 5 grams total sugars, 6 grams net carbs, 35 grams protein, 122 milligrams sodium.

*To brown butter: Melt unsalted butter in a glass measure in the microwave. Remove any foam that collects on the top. Pour off the golden liquid into a skillet. Discard the white watery portion at the bottom of the cup. Heat the golden liquid butter in the skillet over medium heat until it turns golden brown. Browning butter gives it a nutty flavor.