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.
1/2 cup shelled unsalted pistachios
3 tablespoons olive oil, divided
2 garlic cloves, minced
1/2 teaspoon grated orange rind
2 teaspoons fresh orange juice
3/4 teaspoon salt, divided
8 (3-ounce) Acadian redfish fillets
1 tablespoon fresh thyme leaves
1/2 teaspoon ground mace
How to Make It
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.