Tilapia is a great low-calorie source of protein and essential fatty acids, and its mild flavor plays perfectly off the sweetness of the dijon glaze in this recipe. The phyto-nutrient packed Brussels sprouts and hearty quinoa round out the dish.
Recipe courtesy of Andrea Bemis, chef/writer of Dishing Up The Dirt and owner of Tumbleweed Farm, in Hood River, OR.
1/4 cup pure maple syrup
1/4 cup Dijon-style mustard
4 tilapia fillets (about 5 oz. each), rinsed and patted dry
1 cup uncooked quinoa
2 cups Brussels sprouts, sliced in half lengthwise
2 Tbs. olive oil
3/4 cup crushed unsalted raw pistachios (you can easily crush whole pistachios in a food processor)
Salt and pepper to taste