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Thaw fish, if frozen. Preheat oven to 325°F. Line a baking sheet with parchment paper; set aside. For lime dressing, grate the peel and squeeze the juice from lime. In a small bowl combine lime peel, lime juice, 2 teaspoons honey, oil, salt and black pepper; set aside.
In a small bowl, combine pistachios (or almonds), chili powder, onion powder, paprika, and 1 teaspoon honey. Spread on the prepared baking sheet. Bake about 12 minutes or until toasted; cool. Place pistachios in a small food processor. Cover and process until finely crushed.
Increase oven temperature to 425°F. Re-line baking sheet with parchment paper; set aside. Rinse fish; pat dry with paper towels. Brush top of fish with the remaining 2 teaspoons honey. Sprinkle with crushed pistachios, pressing to adhere. Place fish on the prepared baking sheet. Bake 10 to 15 minutes or until fish flakes easily when tested with a fork.
Meanwhile, in a medium bowl, combine quinoa, bell pepper, onion and snipped cilantro. Stir in lime dressing. Serve fish with quinoa mixture. If desired, garnish with cilantro sprigs.