Pistachio Crusted Fish

Labelled Pistachio Crusted FishLike so many other women I struggle with controlling my weight. For the past year or so I’ve been diligently working on losing my remaining extra 15 pounds of stubborn torso fat. And I say torso because this fat sits front and centre on my stomach, and side to side a little higher up, too. Not sure how the higher up happens at my age, but apparently it does. 😦

So, as I continue on my path to eating healthy, working out smarter, and cultivating abundance in every area of my life, it seems only fitting to share recipes that are not only delish, but rank in the “healthier” choices out there for us all to benefit from. You’ll never find recipes on this blog that are “toxic” or laden with mass sugar and unhealthy fats, or include major processed ingredients. The recipes you’ll find in this blog get my “Abundant” award, while thrilling the taste buds.

Usually it’s the herbs and spices that turn a blah dish into a savory delight, but for this one, I do believe it’s the lemon. Don’t cheat and use the bottled stuff. Buy a fresh real lemon and take out whatever frustration you’re bridling today on it. Squeeze every last drop of goodness out of it. Then let that goodness work its wonders in cleansing you from the inside out. Use the remaining half lemon to bring zest to a cold glass of water –more goodness. Can’t beat that!

This recipe is really quick to put together so even if you’re rushed for time, this is a recipe to keep.

Let me know what you think of it and if you add your own twists to suite your family’s likes I’d love to hear about them too. Happy cooking, everyone!

 Pistachio Crusted Fish Pistachio Crusted Fish

4 fish fillets of your choice (I like to use organic or wild salmon or trout)

¼ cup raw, unsalted, shelled pistachios, chopped well

½ lemon (organic is best), juiced

1 Tbsp course Dijon mustard

1 Tbsp liquid honey or maple syrup

1 Tbsp avocado oil or high-heat tolerant oil of choice 

·         Preheat oven to 375 degrees Fahrenheit.

·         In a bowl whisk together chopped pistachios, lemon juice, mustard, sweetener and oil.

·         Placing fish skin side down on baking tray, spread a quarter of the whisked mixture over each fillet.

·         Bake for half hour or until fish is cooked through.

·         Enjoy with roasted mixed vegetables, salad, and/or wild rice mix.

Forever becoming me,

Eileen

 

 

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