To make the salsa, toss the grapes, onion, jalapeño, lemon juice, mint, olive oil, salt and pepper in a medium bowl to combine.

To make the fish, preheat the oven to 375 degrees. Place the nuts in the small bowl of a food processor or a mini chopper and process until they form a fine crumb, about 30 seconds.(It’s OK if there are some pebble-sized pieces as well) In a shallow bowl, toss the pistachios, lemon zest, salt and pepper to combine. Gently press both sides of each filet into the pistachio mixture to coat.

Heat the oil in a large, ovenproof, nonstick skillet over a medium heat. Add the fish and cook until the underside is browned, 3-4 minutes. Flip and cook until the second side is browned, an additional 3-4 minutes. Transfer the skillet to the oven and bake until the fish flakes easily with a fork, 3-4 minutes depending on the thickness of the fish. Drizzle the fish with the lemon juice and serve with the salsa on top or alongside.