Submitted by Newman’s customer - Enid Lessne
Source: A Fish Restaurant in Fort Lauderdale, Florida (I can't remember the name- but great food).
Preheat oven: 350 Bake time: 30-45 minutes
1 Grouper Fish Fillet, skinless (or any thick fish)
2 oz of boxed frozen spinach, thawed & squeezed to fully drain moisture
2 oz ricotta cheese, full fat
1 oz pistachio nuts, shelled
2 cloves of garlic
salt & pepper, to taste
1 toothpick
non-stick baking spray
Bring the fish fillet to room temperature.
Put the pistachio nuts in a food processor & chop until you have some fine pieces & some small chunky pieces. Set aside on a large, flat plate.
Put the spinach & ricotta in a food processor (1/2 amount at a time) & blend thoroughly- should have the texture of smooth cream cheese. Add the garlic, salt, & pepper. Set aside in a bowl.
Dredge the fish fillet in the pistachio nuts. Press the pistachios into the flesh of the fish so they stick. (I dredge both sides of the fish).
Lay the fish fillet flat in the plate, and spoon the spinach & ricotta cheese mixture on the fish. Stop applying the mixture about 1/4" from the fish edges so it won't squish out when rolling it.
Roll the fish, starting at the thinner side (it will bake faster). Once completely rolled, secure with a toothpick.
Spray a baking dish (I use a small rectangle glass dish) with non-stick baking spray. Place the fish roll, with the thicker edge facing upwards, in the baking dish. Lightly spray the top of the fish roll with non-stick baking spray (it will help it to brown).
Bake for 30-45 minutes (depending on the thickness of the fish) in 350F oven. If the outside of the fish roll isn't browned enough, broil for about 3 minutes.