Pistachio Crusted Bronzini with Grapefruit Salad

Ingredients:

For the Pistachio Crusted Bronzini:

• 2 whole bronzini fish fillets – 3/4 pound
• few pinches sea salt & freshly cracked pepper, I use Himalayan pink salt
• 4 cloves softened garlic , mashed (see recipe below)
• 2 tablespoons shelled pistachios, coarsely chopped
• 1/2 teaspoon fresh thyme leaves, coarsely chopped
• 1 1/2 teaspoon neutral oil, such as safflower oil

Grapefruit Butter Sauce:

• 2 1/2 tablespoons cold unsalted butter, divided, I use organic
• 3/4 teaspoon fresh grated ginger
• 1/2 teaspoon grated or minced garlic
• 1 big pinch red pepper flakes, I use Szechuan chili flakes
• 3 tablespoons red grapefruit juice, freshly squeezed
• 1/4 teaspoon pure cane sugar
• 1/8 teaspoon sea salt , I use Himalayan pink salt

Instructions:

Start the Grapefruit Butter Sauce:

1. Start with the butter sauce ~ Melt 1 tablespoon butter in a small non-reactive 1 cup heavy pot. Add ginger, garlic and chili flakes. Bring to a simmer and turn off to blend flavors. (Will finish sauce after fish cooks.)

Pistachio Crusted Bronzini:

1. Salt and pepper both sides of the fillet. Leave to stand 20 minutes at room temperature (helps so the fish does not curl while cooking.)Add 1 1/2 teaspoons oil to a skillet and raise heat to medium- high. Add fish, skin side UP and cook one minute until a touch golden.
2. Turn the fillets over, press down with spatula for a few seconds so the fish does not curl.
3. Quickly add the mashed softened garlic – and smooth over both fillets. Top evenly with pistachios and press down to adhere. Sprinkle thyme on top.
4. Cook until the fish is firm and cooked through, about 4 minutes. I did not need to cover as the fish was not too thick.

Finish Grapefruit Butter Sauce:

1. Heat the butter sauce in the pot, bring to a simmer. Add the grapefruit juice, sugar and sea salt. Reduce over low-medium heat until reduced by half.
2. Take off heat – add the remaining 1 1/2 tablespoons cold butter and swirl in with a fork. Taste for seasonings.

Finish:

1. Place each fillet on a dinner plate. Pour butter sauce a bit on top and around.
2. Top with a supreme grapefruit slice – or top with a portion of my Grapefruit Salad with Ginger-Grapefruit Vinaigrette.