Pistachio Crusted Red Snapper

There are many times that I buy an ingredient at the store and say, “oh, I’ll figure out what I’m going to do with this later.” This usually happens with things in the seafood or meat department. Today, I saw this gorgeous red snapper behind the glass. I knew that I wanted to do something different with it, but didn’t quite know what.

Pistachio Crusted Red Snapper

Digging through our pantry, I found a bunch of pistachio nuts and Bingo! Pistachio Crusted Red Snapper. However, since I was really planning on going out of the box on this one, I wanted to make a good sauce to go with it. Don’t ask me why I picked blood oranges. I still don’t know myself.

I don’t normally make reductions (other than a balsamic vinegar reduction) when I’m cooking at home. Honestly, I’m too impatient to wait for things to reduce.

However, the blood orange reduction was well worth the wait. Just look at that gorgeous red color.

Pistachio Crusted Red Snapper

The pistachio crust adds a great texture to the fish, without drying it out. Baking the fish with lemons imparts a nice fresh flavor as well. If you want to brown the pistachio crust, place it under the broiler for a few minutes. Just keep an eye on it because it will brown quickly. Burning the pistachios will make the crust taste very bitter and we don’t want that.

Pistachio Crusted Red Snapper
Prep time
Cook time
Total time
Serves: 2 filets
  • 1 lb red snapper
  • ½ cup pistachios, crushed
  • 2 lemons
  • 2 tbsp butter, unsalted
  • 1 tbsp olive oil
  • cooking spray
  • salt and pepper, to taste
For the Blood Orange Reduction:
  • 4 blood oranges
  • 1-2 tbsp honey
  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Spray a large baking dish with cooking spray. Place the red snapper filet into the dish and drizzle with olive oil. Squeeze a little lemon juice over the fish. Season with salt and pepper, to taste. Then, pour the crushed pistachios over the fish.
  3. Cut the butter into small pieces and place on top of the pistachio crust. Slice the remaining lemon and place the slices around the fish.
  4. Bake in the preheated oven for about 20 minutes, or until done.
  5. If desired, brown the pistachio crust by placing under a broiler set on high. Careful, the pistachios will brown quickly.
For the Blood Orange Reduction:
  1. Juice the blood oranges by hand or using a juicer. Remove any seeds. Heat a medium-sized pan over medium heat. Add the blood orange juice and stir. Allow the juice to reduce until thickened (about 25 minutes).
  2. Once thickened, add the honey until the desired sweetness is achieved. If the sauce becomes too thick, whisk in a little water.
This Pistachio Crust would be excellent on a variety of fish. Try it on halibut, salmon, or even sea bass.
Nutrition Information
Serving size: 1 filet



  1. […] All in all, I’m feeling good and still motivated going into week 2. Some of the benefits I’ve already noticed: no acid reflux/heartburn, flatter stomach, and more restful sleep. This coming week I’m planning to start getting back into the gym in conjunction with my new eating habits and see what results I can produce. This week I’ll also take some pictures of my delicious meals and share! As a teaser, here was my dinner tonight (I used coconut oil in place of butter and no orange reduction) – it was so delicious with a side of sautéed spinach.  That Oven Feelin\’: Pistachio Crusted Red Snapper. […]