Summer Squash Salad with Pistachio Crusted Tilapia

Mild-flavored tilapia develops a lightly crisped, tasty exterior when dredged in flour and egg, coated in pistachio crumbs and cooked in oil. You can also use cod or halibut.

20 min.
6 min.



  1. For vinaigrette, in a small bowl, whisk together vinegar, honey, ¼ teaspoon salt and ⅛ teaspoon pepper. Slowly whisk in ½ cup oil. Add onion and thyme. Cover and set aside.
  2. In a shallow dish, combine pistachios and panko. In another shallow dish, combine flour, ½ teaspoon salt and ⅛ teaspoon pepper. Place eggs in another shallow dish. Coat tilapia fillets with flour, then eggs, and finally the pistachio mixture.
  3. In a large skillet, heat ¼ cup oil over medium heat. Cook tilapia about 3 minutes per side or until golden brown and fish flakes easily when tested with a fork.
  4. Divide greens among four plates. Using a vegetable peeler, peel ribbons of zucchini and squash over each salad. Serve with vinaigrette and tilapia. If desired, garnish with thyme sprigs.
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