Monday, March 1, 2010

Pistachio Crusted Tilapia

I like my fish crunchy. However, I like to stay away from the greasy, fried stuff. Sure, a greasy filet-o-fish from McDonalds hits the spot every now and then, and how can you resist them after the catchy tune that comes around every Lenten season?? But I've realized I can get a crunchy fish without the full-out breading/frying aspect....enter pistachios!

This recipe is so stinking simple, and it takes less than 20 minutes from start to finish. I thought this had really good flavor from the dijon, but the pistachio mixture was a bit dry and lacking in spices. Next time I will add some salt and pepper to the coating, as well as one more tablespoon of olive oil to add a bit more moisture. The recipe below reflects my changes.

Pistachio Crusted Tilapia
Source: Adapted from You've Got Supper


1/2 cup(s) pistachio(s)
1/2 cup bread crumbs
2 tbsp parmesan cheese, grated
3 tbsp olive oil
salt and pepper to taste
4 tilapia fillet(s)
4 tsp Dijon mustard

1. Chop 1/2 cup pistachios in a small food processor into medium - fine pieces. Place in bowl.  Add 1/2 cup of bread crumbs to bowl of pistachios. Add parmesan cheese and season with salt and pepper. Drizzle in 3 tbsp olive oil and mix with fork.

2. Heat oven to 425 degrees. Line baking sheet with foil and spray with cooking spray.

3. Brush 1 tsp of dijon on each tilapia fillet. Pat breadcrumb mixture onto each fillet until it is covered with a thick coating. Place on baking sheet.

4. Bake for 12 minutes or until fish flakes with a fork

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