Pistachio Encrusted Grouper with Mango Salsa & Cranberry

• 1 1/2 lbs grouper or other white fish fillets
• 6 oz. ground pistachios
• 12-16 oz. your favorite salsa
• 1 mango
• 1 lb. baby spinach leaves
• 1 cup prepared cranberry sauce

Preheat oven to 350° F or your grill to medium-low.

Dice the mango and stir into your favorite salsa. Pour salsa into an 8×8” glass baking pan to cover the bottom well. Grind the pistachios to a fine texture; shake half of the ground nuts onto the salsa to cover it lightly. Rinse, then lay the fish fillets on top of the bed of nuts and salsa. Shake remaining ground nuts onto the fish fillets to cover them completely.

Cook spinach just until wilted & steam is rising

Place the baking pan into the oven; if using a grill, close the lid and monitor the temperature so that the grill does not get too hot. Cook for approximately 20 minutes, or until the internal temperature of the fish reaches 145° F, it flakes easily with a fork and is no longer opaque.

Meanwhile, pour enough water into a large skillet to cover the bottom. Fill the skillet with all of the baby spinach leaves. Cover and cook at medium-high until steamy, just until the leaves are wilted. Do not let all the water boil off or the leaves will stick to the bottom of the skillet.

Pistachio Encrusted Grouper and Mango Salsa served here with grilled portobello & asparagus, topped with cranberry sauce.

Prepare a bed of wilted spinach on each serving plate. Lay one cooked and encrusted fillet on top of the spinach, including salsa. Spoon cooked cranberries on top of each fillet.

Serve immediately.

Cranberry Sauce

• 12 oz. fresh cranberries
• 1/4 cup mango juice (or other citrus)
• 3/4 cup water
• 1/3 cup unrefined coconut palm sugar (or white sugar)

Rinse cranberries, then bring all ingredients to a boil in a medium sized saucepan. Stir periodically and continue cooking, uncovered, until cranberries pop and the sauce thickens, approximately 15-20 minutes. Set aside to cool and serve.