It’s been awhile since I jazzed up a tilapia fillet. I’ve breaded them before, coated them in oats, flavored them like one of my favorite drinks and topped them with a fun salsa. It was time to bring nuts into the party.

You are going to think I’m crazy but I’ve made this dish twice in 2 days. First was last night when I served it over some quinoa. I was SHOCKED when the husband devoured his plate. Little guy loved the quinoa but stuck with fish sticks. It remains the only way I can get him to eat fish, but I’m still working on him. ;)

The second time I made it was for lunch today. WHY? Well, it gets dark so early now I can’t take pictures after 5PM so I decided to make it again for lunch and get some good shots. I know. I know. I’m a geek. ;)

Here’s how I made it today, you can easily double this recipe to make enough breading for up to 6 fillets.

Preheat the oven to 425 Degrees.

Weigh out the pistachios.

Put all the ingredients, except the fish, in a blender or processor.

Coarsely blend.

Pour the breading on a plate and coast the fish.

If the fish is moist enough, there’s no need to dip in egg. If your fillets are dry, first dip them in a little egg white before coating.

Lay the fillets on a cookie sheet lined with aluminum foil and sprayed with non-stick spray. Spray the tops of the fillets as well.

Bake for 15-20 minute until the fish is firm and flakes when forked.

I served with roasted broccoli and Quinoa made with the same flavors. Before you ask, the quinoa is SUPER easy. Put 1/2 cup Quinoa, 1 cup of water, 1/2 tsp onion powder, garlic powder and thyme. Bring to a boil then cover and lower to a simmer. Simmer until all the water is absorbed, about 20 minutes. That’s it!