Pistachio Crusted Tilapia on a Bed of Sautéed Spinach with Pomegranate Seeds

Try this very easy and healthy entrée any day of the week!  It also has beautiful presentation for a date night dinner.  Another option is to serve this as a salad.  See salad option below.  Serves 2.

Ingredients

1/2 lb. of fresh spinach
2 tilapia filets
1/2 cup of crushed pistachios
6 tablespoons of olive oil equally divided
Dash of kosher salt and freshly cracked pepper
1 pomegranate, seeds removed
Honey

Technique

Rinse spinach, drain and set aside. Rinse tilapia thoroughly. Put crushed pistachios on a plate. Pat tilapia filets with pistachios on both sides. They should be wet enough for pistachios to stick, if not dredge in Egg Beaters or a beaten egg.  In a medium to large skillet, heat 3 tablespoons of olive oil over medium heat and add tilapia filets and cover skillet. Once filet is golden brown, flip, cover and cook until second side is a nice toasty brown. In another large skillet heat remaining oil over medium high heat. Add spinach, a dash of kosher salt and freshly cracked pepper. Sauté until wilted and a bright green color. Plate by adding half of the spinach and add one filet on top and sprinkle with pomegranate seeds. Drizzle with honey if desired for an added sweetness.

For Salad Option:

Ingredients

2 tilapia filets
1/2 cup of shelled and crushed pistachios
3 tablespoons of olive oil
1/2 lb. of fresh spinach cleaned and patted dry
1 pomegranate, seeds removed – you will only need 1-2 tablespoons of the seeds per salad
1 pear washed, cored and diced (you choose between red or green skin pears)
Brianna’s Homestyle Blush Wine Vinaigrette Dressing to taste – about 2-3 tablespoons

Technique

Rinse spinach, drain, pat dry and set aside. Rinse tilapia thoroughly. Put crushed pistachios on a plate. Pat tilapia filets with pistachios on both sides.  They should be wet enough for pistachios to stick, if not dredge in Egg Beaters or a beaten egg. In a medium to large skillet, heat 3 tablespoons of olive oil over medium heat and add tilapia filets and cover skillet. Once filet is golden brown, flip, cover and cook until second side is a nice toasty brown. In a large add spinach and toss with vinaigrette.  Plate and evenly top with a pomegranate seeds, pear and a tilapia filet.

Suggested Beverage

Try Champagne or a sparkling wine if planning for a romantic evening, such as, Pomegranate Proseco Cocktail, Zardetto Prosecco Brut Sparkling Wine (Italy) or try a pretty pink, but dry one by Veuve du Vernay Brut Rosé Pparkling Wine (France). For a more casual occasion try Villa Antinori Toscana, Crios de Susana Balbo Torrontes (Argentina) or Bellerive Garda Pinot Bianco (Italy).

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