For those of you who, like me, can stand in front of a bowl of pistachios for a good five minutes, just cracking them open and popping them down, this recipe may help to cure you of satisfy that craving. Pistachios really make an amazing topping for so many dishes. Remember the caramelized brussels sprouts topped with pistachios that I made for Thanksgiving? Yeeeaaahhhhh, um, pistachios. definitely. good.

Believe it or not, a couple of bags of those babies have actually somehow survived sitting on my shelf for more than a couple of days! I sort of stocked up recently, because a grocery I was visiting had them on sale 2 for $5. OK, that’s a pretty good deal, and of course, I could buy just one bag and still get that price. BUT, they also had $1 off coupons sitting right there on the display with the bags. So, ummm, yeah, I sort of bought like 3 (12 oz.) bags of pistachios for $1.50 each.

I was really surprised when the cashier started to make little comments about the pistachios. He said that he doesn’t like them, because they are so high in calories and fat. He actually told me that I should have chosen some other type of snack. Well, first off, I didn’t really think that was his place to be telling me that, but that’s another issue. The important thing to realize here is that pistachios are kind of like avocados in that regard… yes, they do have some fat, but it is a good kind (and eaten in moderation, they are very good for you).

Pistachios are high in fiber, which will help in making you feel full, and can aid in controlling blood sugar. They are loaded with antioxidants that are reported to risk the age-related macular degeneration, and are a great source of vitamin B6. Pistachios can even help to reduce bad cholesterol (LDL), while raising the good (HDL). But, in the words of LeVar Burton; “You don’t have to take my word for it”. http://www.pistachiohealth.com/

After dipping the fish in the pistachio mixture, I did have some of it leftover. I couldn’t stand the thought of throwing away those delicious pistachio crumbles, but they had been rolled with raw fish, so should not be eaten as-is. I was already intending to make a side of couscous with the fish, and so I boiled the leftover pistachio mixture in the water for preparing the couscous. It kind of helped to tie the individual pieces of the dinner together, and gave a nice flavor to the couscous. Paired with some fresh roasted asparagus, this was an amazing meal!

Pistachio Crusted Fish

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INGREDIENTS

• 4 small fish fillets (I had perch in the freezer, but you could use any kind)
• 1/2 cup shelled pistachios
• 2 Tbsp. grated parmesan cheese
• 2 tsp. dried oregano
• 2-3 Tbsp. mustard (honey, dijon, spicy brown, whatever you like)
• salt and pepper, to taste

METHOD

1. Combine the pistachios, parmesan cheese, and oregano in a blender or food processor and pulse a few times to get coarse mixture. Pour the mixture onto a large plate, and spread it out until it forms a thin, flat layer.

2. Spread the mustard over the tops of the fish fillets, and dip the mustard covered portion into the pistachio mixture.

Note: Be sure the fish fillets are dry prior to applying the mustard. If they were frozen, and some water remained after thawing, simply pat them dry with a paper towel.

3. Place the fillets crusted-side facing up on a baking sheet. Bake at 425° for about 12 minutes or until the fish appears flaky.

Note: Lining the baking sheet with aluminum foil will really help with the cleanup!