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Pistachio-Crusted Fish Fillets Recipe

Pistachio-Crusted Fish Fillets Recipe

What a fresh, fun, absolutely delicious way to fix orange roughy in a hurry! Our taste panel relished the nutty crunch of the pistachio and parsley crust. A great way to bring more fish—and omega 3s—to the family table. Marie Stupin - Roanoke, Virginia
TOTAL TIME: Prep/Total Time: 25 min. YIELD:4 servings

Ingredients

  • 1 egg white, beaten
  • 1/2 cup pistachios, finely chopped
  • 1/3 cup dry bread crumbs
  • 1/4 cup minced fresh parsley
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 4 orange roughy fillets (6 ounces each)
  • 4 teaspoons butter, melted

Directions

  • 1. Place egg white in a shallow bowl. Combine the pistachios, bread crumbs, parsley, pepper and salt in another shallow bowl. Dip fillets in egg white, then pistachio mixture.
  • 2. Place fish on a baking sheet coated with cooking spray. Drizzle with butter. Bake at 450° for 8-10 minutes or until fish flakes easily with a fork. Yield: 4 servings.

Nutritional Facts

1 each: 295 calories, 13g fat (3g saturated fat), 112mg cholesterol, 444mg sodium, 11g carbohydrate (2g sugars, 2g fiber), 34g protein

Reviews for Pistachio-Crusted Fish Fillets

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MY REVIEW
ViperJ
Reviewed Sep. 11, 2011

"We have made it several times and recommended it to our friends who have thanked us. We have made it with tilapia when fresh orange roughy was available"

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.