Pistachio Tilapia with Pineapple Rice
INGREDIENTS
  • Servings: 2
  • FOR THE FISH:
  • 1/4 cup chopped pistachios
  • 1/4 cup panko breadcrumbs
  • 1 tsp. olive oil
  • 1 Tbsp. minced fresh parsley
  • 1 1/2 tsp. minced fresh oregano
  • 2 tilapia filets (5oz each)
  • Olive oil, salt and black pepper
  • FOR THE RICE:
  • 1/2 cup low-sodium chicken broth
  • 1/2 cup pineapple juice
  • 1/2 tsp. sugar
  • Pinch of salt
  • 1/2 cup dry long-grain rice (basmati or jasmine)
  • 1/3 cup diced fresh pineapple
DIRECTIONS
  1. FOR THE FISH:
  2. Preheat the oven to 400 degrees. Line a small baking sheet with parchment paper. Toast pistachios and panko in 1 tsp. oil in a nonstick skillet over medium-high heat until brown, 2-3 minutes. Cool briefly, then stir in fresh herbs. Brush fish fillets with oil, season with salt and pepper, and coat with pistachio mixture. Roast fillets on prepared baking sheet in the oven until cooked through, 10-15 minutes. Serve fish with pineapple rice.
  3. FOR THE RICE:
  4. Bring broth, juice, sugar, and salt to a boil in a saucepan. Stir in rice, cover, reduce heat to low, and simmer until water is absorbed, 15 minutes. Remove from heat; let stand for 5 minutes. Fluff with a fork and stir in pineapple.
RECIPE BACKSTORY
A healthy & delicious meal!