Welcome to BBQPitBoys.com: Pistachio-Crusted Fish Fillets on the Grill

We're excited to share with you one of our favorite recipes, pistachio-crusted fish fillets, that are sure to impress your family and friends. Today, we'll be grilling up some delicious cod and haddock fillets, all thanks to a simple yet flavorful pistachio crust.

Fresh Catch: Cod and Haddock

We've got two types of fish on the menu today: cod and haddock. Both are mild-flavored fish that pair perfectly with our pistachio crust. The cod fillet we have here is about 8 ounces, while the haddock weighs in at a pound and a quarter. We'll be using both types of fish to show you how versatile this recipe can be.

Pistachios: The Magic Ingredient

Now, let's talk about the star of the show: pistachios. You like nuts? You've got to try these pistachios! They're some of the best there is, with a rich, nutty flavor that adds depth and complexity to our crust. We'll be using them in their shell form, as buying pre-shelled pistachios just won't give us the same experience.

Shelling Pistachios: The Hardest Part

Okay, this might sound silly, but shelling pistachios is actually one of the hardest parts of this recipe! But trust us, it's worth the effort. We'll be taking our time to shell these pistachios ourselves, and by the end of it, we've got a pound of beautifully shelled nuts ready for action.

Marinating the Fish

Now that our pistachios are shelled, let's move on to the next step: marinating the fish. We're going to soak our fillets in some milk for about 10-15 minutes, just enough time to absorb all that delicious flavor. This will help the pistachio crust stick to the fish, and we don't want to over-soak them – trust us on this one!

Melted Butter: The Glue That Holds It All Together

While our fillets are marinating, let's get started on the melted butter. We've got about a stick of butter here, or about 8 tablespoons of sweet butter. This will be the glue that holds our pistachio crust together, and we can't wait to share it with you.

Crushing Pistachios: The Final Touch

Now that our butter has melted down, let's crush these pistachios into smaller pieces. We want them to be small enough to coat our fish fillets evenly, but still big enough to provide that nice crunch. This is where the magic happens, folks!

Adding Flavor: Black Pepper and Garlic Powder

Before we start pounding those pistachios, let's add a few extra ingredients to give our crust some extra flavor. We've got fresh ground black pepper, about half a teaspoon, and garlic powder, about a quarter to a half teaspoon. These will complement the nutty flavor of our pistachios perfectly.

Pounding Pistachios: The Final Step

Time to pound those pistachios into smaller pieces! Take any kind of hammer you've got handy, and whack away until they're just right. Don't worry if it gets a little messy – that's all part of the fun!

Assembling the Crust

Now that our pistachios are pounded down, let's pour in some melted butter into our milk marinade. This will help our crust stick to the fish and breadcrumbs we'll be using. We're going to use panko bread crumbs for this recipe, which provides a nice crunch on the outside.

Breading the Fish

It's time to coat our fish fillets with our delicious pistachio crust! Take each fillet, dip it in some beaten eggs, and then coat it evenly with our pistachio mixture. Press those breadcrumbs gently onto the fish to ensure they stick.

Grilling the Fish

Now that our fish is breading-ready, let's get them on the grill! We'll be grilling both the cod and haddock fillets for about 15 minutes, or until they're nice and white on the inside and flake easily. Don't worry if you overcook it – we've got a trick or two up our sleeve.

The Final Result

And there you have it, folks! Our pistachio-crusted fish fillets are ready to be devoured. Take a look at that cod fillet – it's perfectly cooked, with a crunchy outside and moist inside. The haddock isn't far behind, with the same great flavor and texture.

The Best Way to Serve

So how do we serve these delicious fish fillets? Alongside an order of fries and some coleslaw on the side, of course! We've got the perfect combination of flavors and textures to satisfy any appetite. And don't worry – we'll be sharing this recipe with you soon, so stay tuned!

That's it for today's episode of BBQPitBoys.com. Thanks for joining us in the kitchen, where we're always cooking up a storm!

"WEBVTTKind: captionsLanguage: en(driving rock music)♫ Gonna smoke me fatty brisket♫ Got my barbecue shoes on- Welcome to BBQPitBoys.comToday we're gonna grill up somepistachio-crusted fishfillets on the grilland it's real easy to do.All right, from my fish monger hereI've got a nice piece of fresh cod.That's some good eating right there.Cod fillet, as you know, hasgot that buttery mild taste.Real good eating.And here, I've got some haddockand here it's about maybea pound and a quarterof haddock, you know all about haddock.Again, a real mild flavored fish.Goes real good withpistachio crust on top.All right, now here'sthe magic of this recipe.I've got a pound of pistachios.And man, I'll tell you what,you like nuts, you gottalike these pistachios.They're some good eating right here.Now what we're gonna do hereis we're gonna shell these pistachios.We're gonna take theshell off in other words.Yeah, you know all about that.Now, you can buy thesepistachios already shelledbut you know what, youwanna get them in the shellfor full tasty flavor,you know all about thatif you love pistachios.Yeah, it's like if you're into coffee,best coffee there is is from fresh beans.While you do this, take the time andshell the pistachios yourself, real good.All right, now firstthing we're gonna do hereis we're going to marinadethese fillets in some milk.You don't wanna do it for too long.Maybe 10 minutes, 15 minutes at the most.You don't want to over-soak them.These fillets will soakup some of the milkand it's just not right.So we're gonna set them in this milk bathfor, like I said, maybe 10or 15 minutes at the most.All right, now.Hardest part of this recipeis shelling these pistachios.It takes forever.But hey, if you've got thetime, I've got the time.Let's do it.(calm music)And through of time, thesepistachios have been shelled.And most of them are there.Of course, the pit mastergets on eating theseif he wants, man, you knowall about that, right?We've got most of the pound in hereof shelled pistachios.Now, the next thing we're gonna do hereis we're gonna melt down some butter.There's about a stick of butter there,or about eight tablespoonsof sweet butter.While we're waiting for it to melt down,we wanna go ahead andcrush these pistachios.Want to beat em down into smaller pieces.Kind of makes sense, right?Now if you've never hadcrusted pistachio fish filletsbefore, you definitelygotta check this out.This is some good eating.Now before hitting them with a hammer,we're gonna add some freshground black peppercornmaybe a half a teaspoon.And here I've got some garlic powder.I'm gonna put about aquarter to a half a teaspoonin there for a little more flavor.Now remember, these pistachios,they've already been salted.Oh man, I'm ready to eat.All right, just take any kind of hammerand whack em.All right, the pistachioshave been pounded outand the butter is just about melted.What we want to do here is we're gonnapour this butter into this milk marinade.This is gonna help the pistachios and thebreadcrumbs we'll be usingto stick on these fillets.Makes sense now, doesn't it?Man, those butter filletssmell good, all right.Now we're gonna breadthese fish fillets herewith these crushed pistachios.And we're gonna use some bread crumbs.For this recipe, we're gonna be usingsome panko bread crumbs,you might be familiar with that.Pretty much can get them anywhereand they're a real coarse breadcrumb.Make a nice crunchy fillet here.Now go ahead and use yourfavorite bread crumbsbut this here works really good.Just coat it.Keep working at it, it'lleventually stick to these fillets.Oh man, getting hungry.Now we're gonna place these filletson that black iron pan,opposite the hot coals.We're not frying here,we're gonna be baking.Smells good already.All right, these filletshave been breaded.Again, we're opposite the hot coals.We've got about a temperature of about350 degrees Fahrenheit going on.And here I'm gonna take thecod and do the same thing.But you don't need to see that, huh?All right, about 15 minutes has gone by.You can see they'recoming along real nice.There's no time on this recipe, all right?You know all about cooking fish.You want to get it until it'snice and white on the insideand it flakes real easy, youdon't want to over cook it.All right.These haddock fillets are done.Oh yeah.Take a look at that.Best way to serve them,along side an order of friesand some coleslaw on the side.Yeah, take a look at that.And that, crunchy on the outside,moist and tender on the inside.I do apologize, but I'm eatingin front of you like this.That's your pit master privilege.Here's the cod.Ooh, take a look at that.Perfect.So the next time you'relooking for a recipefor your barbecue, youcheck out BBQPitBoys.com.\n"