Californian, Sauces, Seafood

Herb Pistachio Crusted Tilapia with Chili Lime Aioli Sauce

Pistachio Crusted Tilapia

This pistachio-crusted tilapia fish was really good. But topped with the Chili Lime Aioli Sauce this dish will be a hit at your dinner table.

  • 4 tablespoon breadcrumbs
  • 4 heaping tablespoons pistachio, finely crushed or ground
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder (1 clover garlic = 1 teaspoon dried garlic powder)
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon pepper
  • zest of 1/2 a lime
  • juice of 1/2 a lime
  • 1/4 cup dry white wine (Sauvingnon Blanc does well, $1.99 at Trader Joe’s)
  • 1 tablespoon olive oil
  • 1 pound tilapia fillets (about 3 or 4 pieces), thawed and patted dry with paper towel.


  1. In a small bowl combine breadcrumbs, pistachios, oregano, thyme, garlic powder, salt, pepper, lime juice and zest and wine. Mix it until it makes a paste.


  1. Place tilapia on a plate and coat the top with the pistachio paste. Do this for all your tilapia pieces.
  2. In a large skillet heat oil over medium heat and fry 5 minutes on fish-side first then turn over and fry 6 minutes on crusted side until cooked through.


  • 1/3 cup mayonnaise
  • 1 tablespoon olive oil
  • 2 teaspoon garlic powder or 2 small fresh garlic cloves, pressed
  • 1/8 teaspoon salt
  • 1/4 teaspoon pepper
  • juice of 1/2 a lime
  • 1/2 teaspoon chili powder (cayenne)
  • 1/2 teaspoon paprika
  • 1/2 ounce fresh cilantro

Mix well and top with fresh cilantro.



4 thoughts on “Herb Pistachio Crusted Tilapia with Chili Lime Aioli Sauce

  1. This looks delicious!! I love the pistachios addition 🙂

    Posted by petit4chocolatier | January 7, 2013, 5:32 pm
  2. Oooh, this one looks terrific – love the pistachio idea. I imagine it would be great on any white fish.

    Posted by dianeskitchentable | October 30, 2012, 2:14 pm

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