I think I found my new favorite fish recipe…pistachio crusted fish. For this pistachio crusted fish recipe, I used tilapia fillets; however, I have seen similar recipes using pistachios with halibut or salmon. I personally think a pistachio crust tastes best with a light white fish, but that’s just me. I was surprised at how fast and easy this pistachio crusted tilapia recipe is – all you need it pistachios, corn meal, olive oil, salt and pepper. I love the taste of a fresh squeeze of lemon on top once the fillets are done. My husband described them as “crispy and delicious, yet light.” I love this recipe because after you finish eating you don’t feel like you are going to pop! Its a healthy dish, but incredibly satisfying at the same time. I hope you love it too!
Today I found out my French Apple Tart recipe was published in Sweet Dreams magazine – my very first publication! I was so excited, especially because this is one of my favorite recipes. Read more here.
- 3 boneless, skinless tilapia fillets
- 1 cup milk
- ½ cup shelled pistachios
- ¼ cup cornmeal
- Salt and pepper
- Olive oil
- Rinse tilapia fillets and place in a shallow bowl filled with milk. Let stand 10 minutes, then turn over and let stand another 10 minutes.
- In the meantime, coarsely grind pistachios in a mini food processor or chopper (you can also chop finely by hand). I used my magic bullet.
- Transfer ground up pistachios to a large plat and mix in corn meal with a fork.
- Heat a few tablespoons of olive oil over medium high heat (should not be smoking) in a large skillet.
- Remove the fillets from the milk one at a time and sprinkle both sides with salt and pepper.
- Press each side into the pistachio cornmeal mixture until each side is well coated.
- Place into the skillet and fry each side about 4 minutes. Check underneath to make sure the crust is not burning-if it is, turn down the heat!
- When done the crust should be golden brown and crispy, and the fillet should be opaque and flake easily.
- Slice a fresh lemon and place on top of each fillet.
Lastly, as promised, here is a photo of day 3 of our trip!
Day #3: Zion National Park {look how huge the walls tower above me!}
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This pistachio fish combination seems to work perfectly 😀
Cheers
Choc Chip Uru