Pistachio Parmesan Crusted Tilapia with a Dijon-Caper Sauce
Parmesan flavored Italian bread crumbs [such as Progresso]
grated Parmesan cheese
salt and black pepper to taste
Tilapia fillets [approximately 4-6 oz each]
seafood seasoning to taste [such as old bay]
butter or light butter
For the Dijon-Caper Sauce: [Mix together and chill]
sweet pickle relish
each coarse sea salt
sugar & onion powder
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.