Pistachio Basil Crusted Tilapia

After spending an amazing weekend with the California Farm Water Coalition touring farms throughout the Coachella Valley I returned home with a large over-flowing box of food!

One of the contents in that box was a bag of pistachios the coalition had gifted us when the weekend began from their friends at Pioneer Gold Pistachios.

I decided to quickly put those delicious pistachios to good use!

I chose to use sweet limes that I picked myself at Seaview Farms to coat some fresh, flakey tilapia, then crust the fish in the crushed pistachios with fresh basil.  While the recipe was simple, it was totally packed with flavor and so delicious!

Ingredients

• 1 lb fresh tilapia
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1 sweet lime (or lemon)
• 1 cup pistachios
• 1/4 cup fresh basil
• 1 tsp olive oil

Begin by sprinkling the salt and pepper on both sides of the tilapia.

Next, squeeze the sweet lime over each piece of fish, flipping and covering completely.

Allow to marinate in the juice while preparing the pistachio crumb mix.

Place the pistachios and basil into a small food processor and blend.

Place the mixture in a shallow bowl then coat each side of the tilapia.

Heat the olive oil in a cast iron skillet over medium heat, then add the tilapia to the skillet.

Be sure the skillet is not too hot or the crust will burn before the fish is cooked through.

Cook for 3-4 minutes per side, or until the fish is light white and flakey.

Garnish with extra sweet limes and basil (if so desired)!

Serve as the main dish with fresh veggies for a gluten-free and paleo dinner.

Or serve on top of Three Cheese Basil Raviolis with Kale Pesto, like I did!

Either way, this dish is seriously scrumptious!

♦ Gluten Free Option: This recipe is gluten-free.

♠ Paleo Option: This recipe is paleo.

♥ All pottery seen on the littleleopardbook can be purchased by visiting www.longaberger.com/muffetbond or e-mailing keepsakebl@sbcglobal.net.