Light, flavorful, and packed with protein, this simple whitefish recipe is perfect for busy weeknights. A bright orange-lemon vinaigrette and crunchy pistachios transform mild white fish into a restaurant-worthy meal, while providing heart-healthy fats, vitamin C, and plenty of lean protein to keep you feeling satisfied.
Serve it with roasted asparagus, green beans, or another seasonal vegetable, alongside roasted baby potatoes, or over a bed of creamy cauliflower purée. For an extra burst of Mediterranean flavor, add a handful of cherry tomatoes and a few briny olives to the plate. The combination is fresh, colorful, and elegant enough for guests, yet simple enough for any night of the week.
Related: Ginger-Soy Steamed Fish Packets Recipe
Whitefish With Orange-Pistachio Vinaigrette
Makes 2 servings
Ingredients
12 ounces (340 grams) whitefish of choice (tilapia, cod, haddock, grouper, snapper, mahi-mahi, etc.)
salt and pepper, to taste
1 tablespoon + 1 teaspoon olive oil
½ large orange
1 tablespoon lemon juice
1 medium green onion, sliced
2 tablespoons pistachio nuts, chopped
Instructions
- Preheat broiler. Line broiler pan with foil and place fish on it, skin-side down. Sprinkle with salt and pepper, then brush with 1 teaspoon oil. Broil 4 to 5 inches from heat until just cooked through, 6 to 8 minutes.
- Meanwhile, grate zest from orange and squeeze it to get about ½ cup (120 milliliters) juice. Whisk zest, orange juice, lemon juice, and a dash salt and pepper, then add remaining oil in slow stream, whisking. Stir in green onions.
- Transfer fillets (without skin; it will be stuck to foil) with a metal spatula to plates, then drizzle with vinaigrette and sprinkle with half the nuts. Reserve half the fish, vinaigrette and nuts for another meal.
Per serving: 299 calories | 34 grams protein | 10 grams carbs | 14 grams fat
