For the pistachio crust pulse 1 cup of pistachios, panko, saltine crumbs and salt (to taste) in a food processor until desired consistency. Place the crust in a medium bowl.
For the pistachio butter blend remaining cup of pistachios and salt (to taste) in food processor and slowly drizzle ¼ cup of olive oil in as the “butter” comes together. Continue pureeing until a peanut butter- like consistency is achieved. It should be creamy and spreadable.
Pre-heat oven to 350 degrees. Put a large saute pan on med-high heat. Season the grouper with salt and pepper and sear in the remaining olive oil. After the fish is seared to a golden brown on both sides, remove from the saute pan and place on a baking sheet. Spread enough pistachio butter on each piece to “glue” the crust to the top of the fish (you can use as little or as much as desired). Next, gently press the crust into the butter to top the fish. Bake for 10-15 minutes, depending on thickness of the grouper, until it’s done. Be careful not to burn the top of your crust.
Pistachio butter and crust will hold in the refrigerator for 8-10 days. Enjoy the pistachio butter in place of peanut butter on toast, crackers, etc.