I love pistachios! And if it’s used to “crust” something, I’m game! It’s Lent for us Catholics and so Fish Fridays are here until Easter. The original recipe used halibut but I had cod on hand so the recipe is now called Pistachio-Crusted Cod. But you can use any kind of flaky fish such as tilapia or salmon.
Low-carb, light and gluten-free. It’s such an easy dish to make for lunch or dinner. It has dijon mustard so it’s got “bite” that goes straight up your nostrils like Mater did when he ate the “avocado ice cream” (or wasabi) in Disney’s Cars 2. Lol. 🙂
2 Tbsp. Dijon mustard
1 tsp. finely grated lemon peel
1 dash sea salt
Ground black pepper (to taste; optional)
Four 4-oz. raw cod fillets (or halibut, tilapia, salmon, etc.)
¼ cup raw, unsalted pistachios, finely chopped
1 Tbsp. corn meal or almond meal
1 Tbsp. finely chopped parsley
Preheat oven to 400° F.
Combine mustard, lemon peel, salt, and pepper in a small bowl.
Pat the fish fillets dry with a paper towel and lay in an over-safe baking dish.
Spread mustard mixture evenly on the top side of each fillet. Set aside.
Combine pistachios, corn/almond meal and parsley in a medium bowl.
Press pistachio mixture evenly into top side of each fillet.
Bake for 8 to 10 minutes, or until halibut flakes easily when tested with a fork.
Serve with grilled vegetables and brown rice. Delicious!
Crispy Coconut Tilapia: It’s kind of like Coconut Shrimp but you’re using fish. This healthy gluten-free, low-carb dish is perfect with a side of steamed veggies and brown rice. Keep in mind every ingredient in this recipe is some form of coconut by-product so you should better like the taste and smell of coconut because it’s about to get coco-nutty in here. 🙂
6-8 fresh or thawed tilapia fillets
1/4 c. coconut milk
1/4 c. coconut flour
1/2 c. shredded unsweetened coconut
1 tsp. of dried Italian herbs or lemon pepper or any herbs of your choice
kosher salt & pepper, to taste
Preheat oven to 350˚ F. Grease a cookie sheet or spray with coconut oil.
In a pie plate, combine the coconut flour and shredded coconut. In another pie plate, place the coconut milk.
Salt & pepper the fish fillets.
Dip each fish fillet in the coconut milk, then in the coconut flour mixture.
Arrange the coated fillets on the cookie sheet and top with any remaining coconut mixture.
Bake 30-40 minutes. Serve while hot and with a slice of lemon.