| Level: | Easy |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 1 cup shelled pistachios
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 4 tilapia fillets
- Salt and freshly ground black pepper
- 3 tablespoons honey mustard
- 1 1/2 tablespoons olive oil, divided
- 4 ounces prosciutto, diced
- 4 tablespoons pine nuts
- 6 cups fresh chard leaves
- 1/4 cup crumbled Gorgonzola or blue cheese
Instructions
- In a food processor, combine pistachios, oregano, thyme, and garlic powder. Process until finely chopped and transfer to a shallow dish. Season both sides of tilapia fillets with salt and pepper. Brush honey mustard over both sides of tilapia and then transfer to pistachio mixture. Press mixture into both sides of fish.
- Heat 1 tablespoon of the oil in a large skillet over medium heat. Add tilapia and cook 2 to 3 minutes per side, until fork-tender.
- Heat remaining oil in a small skillet over high heat. Add prosciutto and cook 2 minutes, until golden brown. Add pine nuts and cook 1 minute, until nuts are golden brown. Add chard leaves, cover and steam 2 minutes, until leaves soften. Arrange chard mixture on a serving platter and top with Gorgonzola and serve with tilapia.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 493 |
| Total Fat | 32 g |
| Saturated Fat | 6 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 5 g |
| Sugar | 3 g |
| Protein | 42 g |
| Cholesterol | 84 mg |
| Sodium | 1166 mg |
Reviews
I was going to give 3 stars, but this tasted good and I think the problems were mine, so I’m going to try again.
I made just the fish, not the side dishes, btw. The only deviation I made from the recipe was using half lightly salted pistachios and half chile roasted because my roommates and I like a little kick. It worked well with the honey mustard, we thought. But like some other reviewers, I had a problem with a lot of the crust coming off in the pan. I think I made it too coarse– about the consistency of chopped walnuts you’d buy for baking, maybe slightly finer. Next time I’m going to pulse them to about panko crumb size or slightly larger and see how that works. Probably also a little more honey mustard on each filet. So overall, tasty and fairly easy to make, am definitely going to try again.
I made just the fish, not the side dishes, btw. The only deviation I made from the recipe was using half lightly salted pistachios and half chile roasted because my roommates and I like a little kick. It worked well with the honey mustard, we thought. But like some other reviewers, I had a problem with a lot of the crust coming off in the pan. I think I made it too coarse– about the consistency of chopped walnuts you’d buy for baking, maybe slightly finer. Next time I’m going to pulse them to about panko crumb size or slightly larger and see how that works. Probably also a little more honey mustard on each filet. So overall, tasty and fairly easy to make, am definitely going to try again.
Only made the pistachio crusted tilapia (left out pine nuts, chard and cheese) added some sautéed shallots and garlic. Served with grilled broccoli and brown rice. Delicious!
Just made the tilapia and ee loved it. Boyfriend said he thinks it’s the best tilapia dish he’s ever had.
I baked it but still wasn’t crazy about the taste. The nuts were more chewy than crunchy and I’m not sure about the honey mustard combo with the pistachio nuts.
I liked the chard side dish. Tilapia was good, but I would not serve it to company. The coating does fall off, in part, and it turns rather dark. Would baking be an alternative?
I made the pistachio-tilapia with my favorite sides. My family loved it! I’ve make this one again!! Thanks Robin!
Iadded fresch mango to panchetter,1/2cupmandrines oranges 1albereneropepper it when real good with the chard.exelentrecipe,thank you.
My fish recipes are typically disasters. Not this one, super yummy. I just made the fish and add whatever sides we are craving.
this was one of the best tilapia recipes i’ve ever made! i did not have the same difficulty as other readers about the nuts not staying attached to the fish. when i brushed the fish with the honey mustard and put the topping all over i just let it sit for a few minutes before putting it on the skillet. it stayed the whole time even when i flipped to the other side. i did not serve it with the chard, i served the fish as is with a side of white rice and roasted brussel sprouts. it was a hit!
FANTASTIC! The best Tilapia recipe I have ever eaten! I made it will roasted fingerling potatoes and garlic spinach instead of the Chard and it was wonderful. Got rave reviews not only from my husband, but from my 6 year old, 4 year old, and 3 year old!!!