Friday, February 5, 2016

#FreshTastyValentines: Pistachio-Crusted Tilapia


I know I've expressed before my love of the Podleski sisters and their cookbook series, Looneyspoons.  J's and my commitment to healthier eating means that I've spent more time leafing through the pages of my copies, looking for new things to try.
With my promise, I spend lots of time looking for ways to cook fish.  I can't make blackened tilapia every week!  This crust for fish was great on tilapia, but I'd like to try it on salmon too.  Versatility.  That's what we're all about around here.
I present to you now from the Looneyspoons Collection, Pistachio-Crusted Tilapia:

1/2 Tbsp oil
1/2 Tbsp grainy Dijon mustard
1 tsp prepared horseradish
a generous 1/4 c fresh breadcrumbs
a scant 1/3 c of shelled pistachios
2 Tbsp Parmesan cheese
1/2 Tbsp parsley (I used Gourmet Garden's Lightly Dried Parsley, but use fresh or dried)
1/4 tsp lemon zest
salt and pepper to taste
2 tilapia fillets, about 6 oz each
1 tsp butter, melted

1.  Preheat oven to 375F.  Grease a shallow baking pan.   Cut tilapia fillet in half and stack to reach about 1" thickness.
2.  Prepare the topping:  In a bowl, mix together horseradish, oil and mustard.  Using a mini chopper, grind pistachios until finely ground, but not a powder.  Transfer to another bowl and add bread crumbs, parmesan, parsley, lemon zest, salt and pepper.  Add oil mixture and stir until the crumbs are just moistened.
3.  Press 1/2 the crumb mixture on the top of each fish fillet.  Drizzle both pieces with butter.
4.  Bake fish at 375F for 15 minutes.  Turn on the broiler for 1 minute, allowing the crumbs to turn golden.
Adapted from the Looneyspoons Collection

Everyone needs a mini chopper!  My mom just inherited one from her soon to be husband's kitchen.  She'll need to try this recipe!

These tilapia fillets were long when stacked, but fit in the baking pan.  The thing you're aiming for is fairly even thickness all the way through.
Ready for the oven!  This smelled so good.  With tilapia, you really need a flavourful topping, and this delivers.  It crisped up beautifully, and was delicious.

As was the fish when it was done.  J and I both enjoyed this, and it was another winner for fish.  Thanks Janet and Greta!  Another winner!

Full Disclosure:  I received Gourmet Garden's Lightly Dried herbs for my participation in #FreshTastyValentines.  I received no other compensation for my post.  All opinions expressed are 100% accurate and 100% my own.


  1. Wonderful dish, I am pinning to our Fish Friday Foodies board and also sharing with our group on facebook. Thannks

  2. I love coatings like this. I used to have a recipe for chicken with a pistachio crust. Great use of the parsley. I love those freeze-dried herbs!

  3. I love nut crusted fish and your use of Dijon and horseradish really makes me want to put this one on my menu soon!