Serves 2
35 min
Pistachio-Crusted Tilapia with Peach and Corn Salad
Recipe GLPRb7d9c9dd9416d6
Pan-seared tilapia fillets coated with a crunchy pistachio and parmesan crust, served alongside a vibrant salad of fresh lettuce, sliced peaches, and sweet corn dressed with a tangy lime and Dijon vinaigrette. This light, elegant dish combines crispy fish with refreshing summer flavors.
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Ingredients
2 6-ounce tilapia fillets
1 egg white, beaten
¼ cup chopped pistachios
½ cup grated parmesan cheese
dash A dash of jerk seasoning
¼ teaspoon red pepper flakes
Salt and pepper to taste
2 cups fresh lettuce
1 peach, sliced
1 cup cooked corn kernels
2 tablespoons olive oil
2 tablespoons fresh lime juice
1 tablespoon Dijon mustard
2 teaspoons honey
Directions
Preheat your oven to 425°F. Line a baking sheet with aluminum foil and lightly coat with cooking spray.
In a medium bowl, mix together the chopped pistachios, grated parmesan cheese, jerk seasoning, and red pepper flakes until well combined. Set aside.
Rinse the tilapia fillets under cold water and pat dry with paper towels. This helps the crust adhere better to the fish.
Dip each tilapia fillet into the beaten egg white, coating both sides evenly. Then press both sides into the pistachio-parmesan mixture, ensuring the crust covers the entire surface of both fillets.
Place the coated fillets on the prepared baking sheet and season lightly with salt and pepper.
Bake for 10-15 minutes, or until the fish is opaque and flakes easily with a fork when tested with a fork at the thickest point (internal temperature should reach 160°F).
While the fish bakes, prepare the dressing by whisking together the olive oil, lime juice, Dijon mustard, honey, and a pinch of salt and pepper in a small bowl.
Place the fresh lettuce in a large bowl and toss with the lime dressing until evenly coated.
Divide the dressed lettuce between two serving plates and top with the cooked corn kernels and sliced peaches.
Once the tilapia is done baking, place one fillet on each plate next to the salad and serve immediately.
