- 1 cup shelled pistachios
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 4 tilapia fillets
- Salt and freshly ground black pepper
- 3 tablespoons honey mustard
- 1 1/2 tablespoons olive oil, divided
Heat 1 tablespoon of the oil in a large skillet over medium heat. Add tilapia and cook 2 to 3 minutes per side, until fork-tender.
Recipe by Robin Miller on foodnetwork.com
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