Pistachio-Crusted Tilapia

Pistachio-Crusted Tilapia
Staff Writer
Hannah Canvasser

 

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.

4
Servings
521
Calories Per Serving
Deliver Ingredients

Ingredients

  • 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

Directions

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. 

Nutritional Facts

Total Fat
24g
34%
Sugar
1g
1%
Saturated Fat
10g
42%
Carbohydrate, by difference
63g
48%
Protein
14g
30%
Vitamin K (phylloquinone)
8µg
9%
Calcium, Ca
69mg
7%
Choline, total
11mg
3%
Copper, Cu
2mg
0%
Fiber, total dietary
18g
72%
Folate, total
111µg
28%
Iron, Fe
10mg
56%
Magnesium, Mg
249mg
78%
Niacin
4mg
29%
Phosphorus, P
433mg
62%
Selenium, Se
23µg
42%
Sodium, Na
11mg
1%
Water
7g
0%
Zinc, Zn
4mg
50%

Pistachio Shopping Tip

Whenever possible, purchase whole, not presliced or chopped nuts. They have a longer shelf life.

Pistachio Cooking Tip

Toasting your nuts helps release essential oils and intensifies their flavor.