Sustainable Choice.To grill instead, prepare an indirect, medium-heat fire. Stack the fillets in pairs, flesh side to flesh side, making 4 stacks. Place stacks on grill rack coated with cooking spray, and grill 12 minutes or until desired degree of doneness--no need to flip.

Recipe by Cooking Light August 2015


Credit: Brian Woodcock; Styling: Claire Spollen

Recipe Summary

15 mins
35 mins
Serves 4 (serving size: 2 fillets and about 1/3 cup pistachio mixture)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450°.

  • Place pistachios on a jelly-roll pan; bake at 450° for 4 minutes. Cool slightly; finely chop. Place 2 tablespoons oil and garlic in a small skillet over medium heat; cook 3 minutes or until garlic begins to sizzle. Remove pan from heat; stir in pistachios, rind, juice, and 1/4 teaspoon salt.

  • Heat a large skillet to medium heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Score skin of each fillet with 3 diagonal (1/4-inch-deep) cuts. Combine remaining 1/2 teaspoon salt, thyme, and mace in a small bowl. Sprinkle flesh side of fillets with spice mixture. Add fillets to pan, skin side down; cook 5 minutes or until desired degree of doneness.

Nutrition Facts

351 calories; fat 19.6g; saturated fat 2.7g; mono fat 11.3g; poly fat 3.9g; protein 38g; carbohydrates 5g; fiber 2g; cholesterol 63mg; iron 1mg; sodium 557mg; calcium 81mg.