Pistachio Encrusted Tilapia with Pomegranate Reduction
- 1 lb of Tilapia
- 1/4 cup of Pistachio
- 1.5 Cup of Pomegranate Juice (.5 cup for dipping fish, 1 cup for reduction)
- Olive Oil
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