Friday, March 16, 2012

Something Green for St. Patty's--and It's Not Veggies!

Missy, here. I thought I'd share a recipe for something I made recently. The dish was so green that I saved it for today. :) The original recipe for Pistachio-Crusted Cod is from Martha Stewart's website. Click here to see the original recipe and a gorgeous photo of what it SHOULD look like! I didn't have some of the ingredients so did the best I could. Mine isn't nearly as pretty. In fact, mine looks downright unappealing. But it's so very tasty! So please don't let the photos scare you off. (And please ignore the onion! I thought I needed one.) :)

Pistachio-Crusted Tilapia

Fish--I used 4 individually frozen tilapia fillets (thawed)
Kosher salt and freshly-ground pepper
1/2 cup shelled pistachios
1/2 cup packed fresh parsley (I didn't have any so used about 2 Tbs. dried)
1 garlic clove
3 Tbs olive oil

Preheat oven to 425 degrees. Line a rimmed baking sheet with foil. Place fish on sheet and 
season with salt and pepper.

In food processor, pulse pistachios, parsley and garlic until coarsely chopped, 15 seconds. Don't over-do! With machine running, add oil in steady stream. Since I didn't have fresh parsley, I added a little extra oil but probably didn't need it. Mine was runny. But it's nice and green for St. Patrick's Day! :) Blend until finely chopped. Season with salt and pepper.

Top fish with pistachio mixture. Roast until opaque, about 12-14 minutes. While baking, make the side dish, Couscous with Carrot and Cilantro, also on the Martha Stewart site.


1 cup couscous (I only had a mix, so just made according to package directions)
1/2 cup fresh cilantro leaves, chopped (I didn't have fresh so used about 2 Tbs. dried)
1 medium carrot coarsely grated.
1 Tbs. olive oil
Salt and pepper

Bring 1-1/2 cups water to a boil
Stir in salt, couscous and carrot.
Cover, remove from heat, and let stand 5 minutes
(I actually used a pre-packaged mix of couscous with pine nuts and added in carrots and cilantro while cooking)

If using fresh cilantro, add it at the end. Also add in the oil and fluff with fork.

Serve with the fish and enjoy! Even the kids loved it.


  1. Missy, this sounds delicious but I'm scared to try it. I love pistachios but last time I ate them I had a migraine complete with flashing zigzag lines. I rarely get migraines so I'm afraid it was triggered by the pistachios. I wonder how it would taste if I substituted another nut like almonds,

    Happy Friday. I'm off to a huge teaching conference sponsored by PBS. I go every year and love it but I always wish it was a writing conference.

  2. Mary, I think it would be wonderful with almonds! Let us know how it turns out.

    Have a great conference!! Maybe you can squeeze in some writing during free time. :)

  3. This sounds absolutely delicious! I'd try it with the almonds, too, since I like them better than pistachios...wouldn't be as green though...

    Today is grocery-list-making day, so I'll be perusing the Yankee-Belle archives for ideas!

  4. I always do the same thing, Jan. :) I made Mindy's shrimp and grits last night. It was so good!

    1. I'm so glad you made it. I made it last week too. Wasn't it yummy?

  5. Nope, can't think of any way to vegan-up this recipe so I guess I'll have to pass. I'm celebrating St. Patrick's Day tomorrow with my corn chowder though. My goodness, I LOVE that stuff. Thank you Yankee Belle!!!!!!

  6. Oh, drat I lost my comment!!!! Kav, I love the corn chowder. Oh, yum!

    And Beth wants to make Tex's Mex casserole because she and Jon love Tex Mex flavors. And it's so much fun just sharing takes on ideas, because then that gives me ideas on how I want to try things.

    Back to writing!