Recipe courtesy of Amy Blauberg and Eric Blauberg

Pistachio Crusted Snapper with Aged Balsamic and Pomegranates

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  • Level: Easy
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4 (6-ounce) red snapper fillets (skinless) (or your favorite fish)

Salt and pepper

4 tablespoons vegetable oil

6 thyme sprigs

4 tablespoons chives, finely sliced (2 for cooking, 2 for garnish)

8 tablespoons Pistachio Crust, recipe follows

6 teaspoons aged balsamic vinegar

4 tablespoons pomegranate seeds

Pistachio Crust:

1/2 cup heavy cream

1/8 pound sweet cubes, cut into cubes

1/4 pound toasted pistachio nuts, coarsely chopped

1/4 cup basil leaves, chopped

1/8 cup shallots, minced

Salt and fresh ground pepper


  1. Preheat the broiler.
  2. Season the fish to taste with salt and pepper.
  3. In a saute pan over a high heat, add the oil, when the oil starts to smoke lightly, add the fish. Cook for 2 minutes (or until golden brown), turn fillets over and add the thyme sprigs and chives, continue to cook for 2 minutes (or until it reaches a medium temperature, depending on the thickness of the fillets.) Remove from the pan.
  4. Spread 2 tablespoons of Pistachio Crust mix on top of each fillet.
  5. Place under a broiler to lightly brown, remove from heat. In the center of 4 plates, place the fish fillets. Artfully drizzle the balsamic vinegar and pomegranate seeds around the fillets, sprinkle with chives. Serve immediately.

Pistachio Crust:

  1. In a saucepan, reduce 1/2 cup cream to 1/4 cup. Remove from the heat and then add the cold butter mix with a mixer. In a mixing bowl add the pistachio nuts, basil leaves, chopped shallots and stir in the cream mixture. Stir until evenly mixed. Season, to taste, with salt and pepper. Let cool for 10 minutes. Reserve.