For the grouper
1pound grouper filet
2oz ground Greek roasted and salted pistachio “Nuts ‘N Nuts”
For the quinoa salad
3 ½ounces quinoa
3 1/3 tablespoons Kalamata Balsamic Vinegar “Papadimitriou”
1.75ounces Organic Corinthian Raisins
½ bunch chives
10 fresh Organic Mint leaves
Kalamata Premium Extra Virgin Olive Oil
Bring quinoa to a boil and continue cooking until done. Rinse under cold water and place in serving bowl.
salt & pepper grouper filet and coat with ground pistachios. In oven safe saute pan, heat olive oil over medium high heat, add the grouper filet to brown on both sides, remove from burner and finish cooking in pre-heated 400 degree oven for 10 minutes or until fish is done.
Bring raisins to a boil in medium saucepan with balsamic vinegar for 2-3 minutes
Finely dice the carrot, onion, chives and a few sprigs of fresh mint and add to quinoa along with balsamic raisins.
Stir well, season with salt & pepper and serve with grouper.