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

Ingredients:

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.

Ingredients:

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.