- First espresso machine patented (1938)
- 4 tilapia fillets
- 1 lemon, halved
- 1 Cup all-purpose flour
- 2 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.