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Trust us and read through the entire recipe before you get cooking –you’ll be so happy you did.
Pistachio-crusted Tilapia + Four Green Salad
green pistachios, tilapia, baby greens, green olives, avocado, cucumber crunch
Serves 2 | Time to Table 20 minutes | Calories 509 | Category Gluten Free | Allergens Tree Nuts
Excellent Source of Fiber, Protein + Potassium | Good Source of Vitamin A, Calcium, Vitamin C + Iron
Equipment Needed:
What to do:
–Baking sheet
–Foil
–Chef ’s knife
–Medium mixing bowl
–Tongs
–Spatula
1. Preheat oven to 425°F. Line a baking
sheet with foil. Brush foil with olive oil
and set aside.
From Your Pantry:
–Olive oil
–Kosher or flake sea salt
–Coarsely ground black pepper
Using a knife or a food processor, chop
pistachios until they are coarsely ground.
To serve: Place fish onto large plates
with salad alongside.
What you need:
–2 ounces ( cup) pistachios
–10 ounces tilapia fillets
–1 avocado
–3 ounces pitted green olives
–3 ounces cucumber
–2.25 ounces (2 cups) baby spinach
or baby arugula
Wine Pairings
by @grapefriend
The green flavors from the arugula and
the briny flavor of the olives call for a
zippy, citrusy Albariño from Spain.
4. JUST before serving, add spinach or
arugula, olives, avocado and cucumbers
to a medium mixing bowl. Drizzle with
2 teaspoons olive oil and liberally salt
and pepper. Gently toss to coat.
H Food Styling Tip:
Never leave too much space between
a main course and a side dish. Allow
them to touch a little!
2. Place tilapia fillets on baking sheet
and brush with olive oil. Salt and pepper.
Press ground pistachios onto the surface
of the fillets. Place in the oven and roast
until the flesh is white and flakes easily
(about 12 minutes).
TK Table Talk:
If you wrote a blog post about
your day, what would the title be?
Beer Pairings
Japanese Rice Lager, American Pale
Lager, Belgian Pale Ale
3. While tilapia is roasting: roughly chop
olives, cut avocados into large chunks
and slice cucumbers.
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