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Pistachio Crusted Tilapia with Pomegranate Reduction


Pistachio-Crusted Tilapia: Serves 4:

4 pieces talapia
1/4 c. flour
1/2 c. finely chopped pistachios
1/2 c. panko crumbs
2 sprigs thyme
1 sprig rosemary
1/2 c. mayo

Preheat oven to 400 degrees. Combine pistachios, panko, chopped thyme and snipped rosemary. Rinse the tilapia, and dredge it in flour. Spread some mayo on each side of floured fish pieces, and coat in pistachio-panko mixture. Bake on an oiled baking pan 10-12 minutes, depending on the size and thickness of the fish.

For the reduction:
Pour about 1/3 cup of pomegranate juice into a small saucepan. Cook over medium-high heat until it reduces by half and is consistency of syrup.

Garnish with rosemary, thyme, and pomegranate seeds.

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This page contains a single entry from the blog posted on November 9, 2009 12:33 AM.

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