Pistachio Parmesan Crusted Tilapia With A Dijon Caper Sauce – 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.
The pistachio Parmesan breading will work on any fish you choose, and if you prefer, even 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.
Pistachio Parmesan Crusted Tilapia with a Dijon-Caper Sauce
- 1/2 cup pistachio nuts chopped
- 1 cup Parmesan flavored Italian bread crumbs [such as Progresso]
- 1/4 cup grated Parmesan cheese
- 1 tsp garlic powder
- salt and black pepper to taste
- 6 Tilapia fillets [approximately 4-6 oz each]
- seafood seasoning to taste [such as old bay]
- 1/2 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
- 1/2 tsp each coarse sea salt sugar & onion powder
- 1 small lemon juiced
- black pepper to taste
- For sauce mix all of the ingredients together until well blended. Chill well before serving.
- Preheat the oven to 425°F.
- Line a baking sheet with aluminum foil and spray liberally with a butter flavored cooking spray.
- Mix the chopped pistachio nuts with the bread crumbs, Parmesan cheese and garlic powder, salt and black pepper to your taste. Set aside.
- Beat together the eggs and buttermilk.
- Season the tilapia fillets with Old Bay seasoning on both sides, then dip them into the egg/buttermilk wash and bread crumb coating.
- 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.
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.