Pistachio-Crusted Tilapia

Hannah Canvasser


  • tilapia fillets
  • lemon, halved
  • 1 Cup  all-purpose flour
  • eggs, beaten
  • 1 Cup  shelled pistachios, finely processed
  •   Salt and pepper, to taste
  • 2 Tablespoons  canola oil
  • 1 Tablespoon  olive oil


Make your fish heart-healthy with a nice coating of crushed up pistachios. They not only make it even better for you, but they add color, flavor, and texture as well.


Season the tilapia fillets with salt and pepper to taste, and then evenly squeeze the lemon's juice over all of them. Place the flour, eggs, and pistachios in 3 separate bowls or shallow dishes. First dredge each fillet in the flour, then the eggs, and then the pistachios. 

Heat the canola oil and olive oil in a large skillet over medium-high heat. Add the tilapia fillets to the pan and cook until fork tender, about 2-3 minutes per side. 


Calories per serving:

583 calories

Dietary restrictions:

Low Sodium Sugar Conscious, Dairy Free, Milk Free, Peanut Free, Soy Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:



  • Fat 120g 184%
  • Carbs 137g 46%
  • Saturated 18g 91%
  • Fiber 18g 74%
  • Trans 0g
  • Sugars 12g
  • Monounsaturated 64g
  • Polyunsaturated 31g
  • Protein 188g 376%
  • Cholesterol 712mg 237%
  • Sodium 502mg 21%
  • Calcium 300mg 30%
  • Magnesium 382mg 95%
  • Potassium 3,706mg 106%
  • Iron 17mg 94%
  • Zinc 7mg 48%
  • Phosphorus 2,106mg 301%
  • Vitamin A 187µg 21%
  • Vitamin C 38mg 63%
  • Thiamin (B1) 2mg 160%
  • Riboflavin (B2) 2mg 101%
  • Niacin (B3) 36mg 178%
  • Vitamin B6 3mg 174%
  • Folic Acid (B9) 509µg 127%
  • Vitamin B12 12µg 194%
  • Vitamin D 23µg 6%
  • Vitamin E 14mg 69%
  • Vitamin K 43µg 54%
See detailed nutritional info Have a question about nutritional data? Let us know.
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