Pistachio-Crusted Fish

pistachio crusted pickerel with zesty apple risottoIngredients:
1 Tbsp. Medium Extra Virgin Olive Oil
2 tsp. Smak Dab Honey Horseradish Mustard
¾ c. fresh whole-grain bread crumbs
1/3 c. shelled pistachios
¼ c. freshly grated parmesan cheese
1 Tbsp. minced fresh parsley
½ tsp. grated lemon zest
¼ tsp. each salt and freshly ground pepper
4 Tilapia fish fillets (about 6 oz each) 1 inch thick
2 tsp. Butter Olive Oil
 
Preheat oven to 375F. Spray a shallow pan with cooking spray and set aside. in a small bowl, mix together EVOO and honey horseradish mustard, set aside.

Using a food processor or mini chopper, grind pistachios until finely ground but not powdery. Transfer to a medium bowl and add fresh bread crumbs, parmesan, parsley, lemon zest, salt and pepper. Stir gently using a fork. Add olive oil mixture and stir again, just until crumb mixture is moistened (like making a crust for cheesecake).

Rinse fish and pat dry with paper towels. Sprinkle fish lightly with salt and pepper. Place in baking pan. Press ¼ crumb mixture on top of each fish fillet and drizzle tops with Butter Olive Oil.

Bake on middle rack for about 12 to 15 minutes, depending on thickness of fish. Be careful not to overcook the fish. Turn on the broiler and broil fish for 1 minute. Crumbs should be golden brown and fish should flake easily with a fork.

Serve immediately. May be served with a light tartar sauce if desired.

*Tested in our Manitoba Fish Cooking Class. Probably the stand-out recipe of the night! Try with any flavoured SMAK DAB mustard you choose!

*We served it with the Zesty Apple Risotto for a light, yet rich side! Try them together today!

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