ok i have not yet made this but it came to mind last night and I want to make it tonight for dinner.
Pistachio crusted tilapia and lemon artichoke risotto
1 cup unsalted pistachios
2 egg whites
4 pieces of tilapia
1/2 cup panko bread crumbs
use a food processor to crush pistachios and blend them with panko crumbs.
beat egg whites
make an assembly line to "bread" the fish.
dip tilapia in egg whites then coat with pistachio and panko mixture.
bake in oven for 8-10 mins until tilapia is firm yet flaky.
This is a spin on Rachel Ray's recipe
1 tsp olive oil
1 cup risotto
small jar of artichoke hearts
lemon--grated rind and juiced
1/2 medium onion minced
1 tsp thyme
2 cups of stock --- i like chicken but u can use vegetable stock.
toast risotto, add onion and thyme and lemon rind, in olive oil
when toasted, add stock and lemon juice.
cook about 15 mins, taste for seasoning. Add salt pepper and more thyme as necessary. then add artichokes for the last 5 or 6 mins.
I will also serve this with broccoli. Let me know what you think