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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 425°F. Rinse fish; pat dry with paper towels, cut into 3- to 4-inch pieces; set aside. Line a 15x10x1-inch baking pan with foil. Coat foil with cooking spray; set aside.
In a shallow dish stir together panko, pistachio nuts, salt, and pepper. Pour egg into another shallow dish. Dip one piece of the fish in egg, turning to coat completely. Allow excess to drip off. Coat in panko mixture and place in prepared pan. Repeat with remaining pieces of fish.
Bake fish for 8 to 12 minutes or until fish flakes easily when tested with a fork.
To prepare salsa, in a small bowl, combine mango, kiwi, pomegranate seeds, green onion, lime zest, lime juice, crushed red pepper and salt. Serve the grouper topped with salsa.