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Sunday, June 19, 2011

Pistachio Tilapia

Sort of a lower-carb fish amandine recipe.  Suitable for a freezer kit or prepping ahead for same-day or next-day cookery.

Pistachio Tilapia
Makes 6 servings

3/4 cup shelled pistachios (or other nuts)
2 tbsp cornmeal or grits
2 tbsp Parmesan
pepper to taste
2 lbs. tilapia

Pulse the nuts in the food processor until finely chopped.  Mix in cornmeal, parm and pepper.  Put in a small container to fridge or freeze.  If making a freezer kit, put fish fillets and nut topping in a larger bag, include cooking instructions and freeze.

To cook, thaw.  Brush fillets with olive oil and sprinkle nut topping on top.  Bake in a shallow pan for 15 minutes at 350F.

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