Nut-Crusted Tilapia with Kale

Nut-Crusted Tilapia with Kale

  • ¼ cup roasted Brazil nuts
  • ½ cup fresh bread crumbs
  • 2 tablespoons grated Parmesan cheese
  • ¼ cup whole grain mustard
  • 1½ pounds tilapia fillets
  • Vegetable cooking spray
  • 1 tablespoon sesame oil
  • 1 clove garlic, mashed
  • 1½ heads kale, chopped
  • ¼ teaspoon kosher salt
  • 2 tablespoons toasted sesame seeds
  1. Preheat oven to 400°F. Lightly grease a baking sheet and set aside.
  2. Place Brazil nuts in a food processor and pulse until finely ground. Transfer to a small bowl and stir in breadcrumbs and Parmesan cheese.
  3. Place tilapia fillets on baking sheet and spread evenly with mustard. Divide Brazil nut mixture evenly over tilapia and lightly spray breadcrumbs with cooking spray. Bake 8 to 10 minutes, or until tilapia is just cooked through.
  4. Meanwhile, heat a large cast-iron or stainless steel skillet over medium-high heat. Add sesame oil and heat 15 seconds before adding garlic. Cook 20 seconds and then add chopped kale. Cook, stirring frequently, 7 to 8 minutes or until kale is tender. Add sesame seeds and toss to combine.
  5. Serve fish immediately with a side of kale.
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