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Pistachio Encrusted Tilapia with Pomegranate Reduction


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  • 1 lb of Tilapia
  • 1/4 cup of Pistachio
  • 1.5 Cup of Pomegranate Juice (.5 cup for dipping fish, 1 cup for reduction)
  • Garlic
  • Salt
  • Pepper
  • Olive Oil


Servings 4


Step 1

Grind Pistachio in a coffee grinder. Dip fish into .5 cup of pomegranate juice and then dip in ground pistachio so it covers. it. Sprinkle with salt/pepper and sauté on medium heat in a skillet over oil. Cook for about 3 minutes then flip once depending on thickness of fish.

Meanwhile, in a small pan simmer pomegranate juice and finely minced garlic in a pan with some salt and pepper until it reduces by half.

Serve with Couscous

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