This oven fried Pistachio Parmesan Crusted Tilapia is topped with a homemade Dijon caper sauce that takes it over the top.

Pistachio Parmesan Crusted Tilapia

I enjoy cooking fresh fish and seafood in my own kitchen. For this dish I chose fresh water Tilapia because it cooks quickly and it's a great dinner choice any night of the week. The flavor is mild and delicate and leaves you feeling satisfied without being too full.

Helpful Tips for Making Oven Fried Pistachio Crusted Tilapia

It doesn't matter which coast you live on, we all love to indulge on the bountiful supply of fresh seafood. While some people may be intimidated by preparing a variety of seafood dishes, this tilapia is simple to make.

The pistachio Parmesan breading will work on any fish you choose it doesn't have to be tilapia.
You can also use the same breading for pork chops or chicken.
Fish just like chicken, is extremely versatile, and can be prepared in so many different ways. In this case, I chose to oven fry it with a nutty pistachio breadcrumb crust.
The creamy sauce really compliments the flavor of the fish without taking over and it's a nice change from a run of the mill tarter sauce.
When seafood is on the dinner menu, classic side dishes don't fall very far behind. A couple of recipes you can find in the recipe index here on MSSK is my creamy Southern style cole slaw and crispy fried hushpuppies to round out your seafood feast.
It's also fun to serve crab hush puppies as an appetizer to kick off a backyard barbecue as they always disappear in a hurry.
Whether you're entertaining, or in the mood to throw down a homestyle shrimp boil for the family, you'll save money and time making a seafood feast at home.
You may also like this recipe for Pistachio Pesto Lemon Shrimp from Taste of Home.

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Pistachio Parmesan Crusted Tilapia with a Dijon-Caper Sauce

Servings: 6

Calories: 357kcal

Author: Melissa Sperka

Ingredients

½ cup pistachio nuts chopped
1 cup Parmesan flavored Italian bread crumbs [such as Progresso]
¼ cup grated Parmesan cheese
1 tsp garlic powder
salt and black pepper to taste
6 6 oz Tilapia fillets
seafood seasoning to taste [i.e. Old Bay]
½ cup buttermilk
2 large eggs
4 Tbsp butter or light butter melted
For the Dijon-Caper Sauce: [Mix together and chill]
1 cup light mayonnaise
2 Tbsp sweet pickle relish
2 Tbsp drained capers
1 Tbsp Dijon mustard
1 tsp minced garlic
1 tsp dried tarragon
½ tsp each coarse sea salt sugar & onion powder
1 small lemon juiced
black pepper to taste

Instructions

Make the sauce in advance mixing all of the ingredients together until well blended. Chill well before serving.
To oven fry the fish: Preheat the oven to 425°F. Line a baking sheet with aluminum foil and spray liberally with a butter flavored cooking spray.
Mix together pistachios, bread crumbs, Parmesan cheese, garlic powder, salt and black pepper to your taste. Set aside.
Beat together eggs and buttermilk in a separate dish.
Season the tilapia fillets with Old Bay seasoning on both sides, then dip them into the egg/buttermilk wash and bread crumb coating. Press coating onto fillets.
Place the breaded fillets onto the prepared cookie sheet and drizzle each piece with melted butter or margarine.
Bake for 12 minutes or until the fish flakes with a fork.
Drizzle with Dijon-Caper sauce and serve immediately.

Notes

Don't be tempted to increase the oven temperature to speed up the cooking time. The pistachio nuts can burn easily, if the oven is too hot.

Nutrition

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