This coconut pistachio crusted tilapia is oven-baked and makes a light and fuss-free dinner. Topped with fresh mango salsa, it is bursting with tropical flavors.
With the consistent warm and sunnier days here, my small collection of veggies and herbs have, to my surprise, been flourishing nicely considering the black thumb I have.
My lil guy has been getting a kick helping me water the sprouts and watching them grow. It’s been fun watching his reaction every time he plucks a new veggie or herb and into his mouth.
A few of his favorites that really surprised me this year are kale, mint and cilantro. Kiddos are so unpredictable – one minute they love something and the next minute they won’t touch it. He wasn’t too fond of these green guys last year so I’m really happy to see that he’s enjoying them – at least for now.
Fish is something he is actually a big fan of too so we usually have that on our meal rotation at least twice a week.
This Coconut Pistachio Crusted Tilapia was another winner with him and the hubs.
It’s a quick and tasty dish that comes together easily. Served with a heaping of mango salsa, the sweet and sour tropical flavors go beautifully with the crispy nutty fish.
The Dijon mustard lends a spiced up kick to the fish and the crunchy coating comes from dipping the fillets in almond flour, a beaten egg white and a mix of shredded coconut and crushed pistachios.
Topped with some fresh mango salsa with mint and cilantro, the bright tropical flavors will surely transport you back to the turquoise water and sandy beaches of your favorite island.
This flavorful and healthy oven-baked dish is quick and easy to put together making it perfect for any night of the week.
It has quickly become a a staple in our house and hopefully you’ll enjoy it as much as we did.
Adapted from: epicuriuos