Pistachio Crusted Buffalo Dijon Tilapia

You can use this rich toping on many white fish fillets of your choice. This inspiration came from a colleague describing how she prepared tilapia - and I added my favorite: Buffalo hot sauce.

2 tilapia fillets

Paint:

2 Tbsp Dijon mustard

juice of 1/2 lemon, about 1 Tbsp

1/4 cup Frank’s Hot Buffalo Sauce, or favorite hot sauce

Coating:

1/2 cup shelled pistachios

palmful fresh parsley leaves

2 cloves garlic

dash crushed red pepper flakes, or to taste

jest of 1/2 lemon

Preheat oven to 450F. Whisk together the paint ingredients in a small bowl. Place coating ingredients in a small food processor and pulse gently just to form a coarse meal.

Lay the tilapia fillets on a rimmed baking sheet. Paint the fillets evenly with half the paint, each. Distribute half the coating on each of the two fillets.

Bake for 20 minutes, or until the fillets are cooked through.

Serves 2.

Comments

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