Casino Name: Scarlet Pearl Casino Resort

Recipe Name: Pistachio Crusted Grouper

Restaurant Name: Scarlet’s Steaks & Seafood

Chef Name: Chef Jackson Reichel

 

About the Chef:
With 18+ years of culinary experience and eight years as a valued member of Scarlet Pearl Casino Resort, Jackson Reichel brings exceptional technique, creativity, and passion to every dish. He believes great food begins long before it reaches the plate—through thoughtful sourcing, precise butchering, and careful preparation of each ingredient. His greatest joy comes from watching a guest’s face light up when tasting a dish crafted with intention and heart. Drawing inspiration from high-end American steakhouse traditions and the rich seafood heritage of the Mississippi Gulf Coast, his cooking also blends global influences from Creole, Cajun, Asian, Italian, and French cuisines. For him, culinary growth never stops—there is always something new to learn, refine, and elevate.

 

Recipe Inspiration:

Jackson Reichel’s pistachio-crusted grouper is inspired by the bold, refined flavors of the Gulf Coast. Built around fresh, high-quality Gulf grouper, the dish brings together flaky seafood, rich pistachio crunch, and a creative coastal twist that feels both elegant and memorable. For Jackson, this recipe captures the soul of Gulf Coast cuisine while reflecting the sophistication, excitement, and energy of the Chef Showdown stage. It is a dish rooted in regional flavor, elevated with intention, and crafted to leave a lasting impression.

 

 

Pistachio Crusted Grouper

• 4 6-8oz Portions of Fresh Grouper
• 1 ½ cups of Pistachio Crust (see recipe below)
• 1lb Baby Heirloom Carrots (cut into ¼)
• 1 tsp of fresh minced garlic
• ¼ cup of white wine
• 2 Cups Parmesan Cream (see recipe below)
• 2 Tbsp Basil Oil (see recipe below)
• 1 cup Clarified Butter
• ¼ oz Micro Basil
• ½ a lemon (wrapped)
• S&P to taste

 

Pistachio Crust

• 2 cups of raw pistachios
• 3/4 cup of parmesan
• ¾ cup of Panko Breadcrumbs
• 2 lemons zest and Juice
• 2 sprigs of thyme picked and finely chopped
• 1 sprig of Rosemary picked and finely chopped
• ¼ cup of fresh parsley finely chopped
• ¾ cup of garlic infused olive oil
• S&P to taste

 

Parmesan Cream

• 1 small shallot finely diced
• 1 tbsp fresh minced garlic
• 1 cup chardonnay
• 2 cups heavy cream
• ¼ tsp of Cayenne Pepper
• 1 cup grated parmesan
• S&P to taste
• 1 teaspoon corn starch
• 1 teaspoon water

 

Basil Oil

• 1 large bunch of fresh basil leaves
• 1 cup of fresh spinach
• 1 ½ cup of high-quality olive oil

 

Recipe Instructions:

 

• Preheat oven to 350 degrees.
• Pull fish out of refrigerator 20 minutes before cooking.
• In boiling water blanch carrots for 2 minutes add immediately to ice water to cool down.
• Lightly coat stainless steel sheet pan with clarified butter.
• Place grouper on sheet pan and season with S&P.
• Generously coat top of fish with pistachio crust. Using your hand, firmly press compact coating.
• Lightly coat top of crusted fish with clarified butter and Bake in oven for 12-13 minutes.
• While fish is in oven heat parmesan cream on low heat in small saucepan. (Stir often to prevent scorching.)
• In hot sauté pan add two tbsp of clarified butter and add carrots. Lightly sear carrots. Add minced garlic (be careful not to burn garlic) Deglaze with white wine and season with S&P.
• Remove Fish from oven and get ready to plate.
• On a nice plate ladle a small amount of parmesan cream and smear in a circle.
• Gently place your carrots on parmesan cream.
• Using a fish spatula, place cooked fish on top of carrots.
• Garnish with basil oil, micro basil, and a wrapped lemon.

Pistachio Crust Method

• Use a food processor to crush pistachios. In separate bowl add crushed pistachios, parmesan, panko breadcrumbs, lemon zest and juice, herbs, and S&P. Stir mixture until evenly incorporated. Add garlic olive oil and mix until evenly incorporated.

Parmesan Cream Method

• In small saucepan sweat shallots and garlic. Add chardonnay and reduce by half. Add heavy cream and season with cayenne and S&P. Bring cream to a simmer and slowly whisk in grated parmesan cheese. In a separate bowl combine water and cornstarch to make a slurry. Slowly add slurry to cream. Simmer until sauce thickens and coats the back of a spoon. Remove sauce from heat. Use immersion blender to blend sauce until smooth. Strain sauce through chinois.

Basil Oil Method (Day prior to cooking)

• Bring pot of water to a low boil. Prepare a small bowl full of ice water. Blanch basil and spinach in boiling water for ten second and immediately transfer to ice water. Once cool, strain basil and spinach. In blender add oil, basil, spinach, and 1 ice cube. Process until smooth. Move to container and place in fridge overnight. The next day remove mixture from fridge and allow to come to room temp. Filter oil through coffee filter into container. Notes: Store in fridge to preserve color. Store in squeeze bottle with fine tip for garnishing.