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.
- 15g of shelled pistachios
- 15g of Wheat Bran
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp dried thyme
- ½ tsp lemon peel (you can skip if you don't have and just sprinkle some lemon juice on the finished fish)
- ¼ tsp kosher salt
- 2-3 Tilapia Fillets
Preheat the oven to 425 Degrees.
Weigh out the pistachios.
Put all the ingredients, except the fish, in a blender or processor.
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 ½ cup Quinoa, 1 cup of water, ½ 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!
|Servings||Amt per Serving|
|varies||6oz of tilapia coated with breading|
|250||9g||6g||old: 5||new: 7|