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Pistachio Encrusted Grouper Recipe with Grape Seed Oil

Are you looking for an entrée to make for this weekend? We have added the recipe for Pistachio Encrusted Grouper provided by Wintergreen Winery in Virginia to the recipes on the Wine Trail Traveler website. While this recipe does not have wine as an ingredient, it does call for grape seed oil, which can be obtained at some winery tasting rooms and one of our partners, Après Vin in Washington. This particular recipe uses pistachio nuts, butter, grouper fillets and spinach leaves. Check out the recipe for all ingredients before heading for the grocery store.

We continue to search for more recipes that have wine as one of the ingredients. We are also interested in adding recipes that use grape seed oil or grape seed flour.

Enjoy your weekend!


One Comment

  1. Posted September 3, 2010 at 12:59 pm | Permalink

    Try this one out “Mediterranean Grouper”…Always rinse under cold water, then pat dry with a paper towel. Brush fillets with olive oil first, then salt, pepper and oregano lightly over the top of each fillet. Put on a piece of aluminum foil skin side down and bake at 350 for about 12 minutes depending on the thickness of each fillet. When the fish is done the skin will stay stuck to the foil and the meat will slide off. While the fish was cooking you were also boiling some spinach or other favorite greens. When the greens are done, “about 25 minutes” take them out of the boiling water. Strain thoroughly by pushing all of the water out of them using the proper kitchen utensil, be careful they are very hot. Pour olive oil over the greens. Salt, pepper and squeeze fresh lemon over the top and serve in a small salad bowl. Serve this meal with good crunchy French, Greek or Italian bread.

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