Almond-Crusted Tilapia

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It’s not very often that I get excited about a fish recipe, but I am today.  Last week, I spotted some fresh tilapia fillets at Whole Foods and I immediately snagged them, hoping to make tilapia en papillote (which is just a fancy way of saying fish steamed in parchment paper pouch).  I had all my ingredients ready and even shredded some carrots and zucchini to cook with the fish, except that I forgot I ran out of parchment paper.  I bet you saw that one coming ;)  Bummer!

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I looked inside my fridge and found the three ingredients I needed to make a quick meal out of the tilapia filets I had: Dijon mustard, almond meal, and lemon.  That’s all!  Don’t you just love it when a recipe has a short ingredient list?

By the way, I always have a bag of almond meal from Trader Joe’s on hand to use for crumb coating (like fried goat cheese) and baking– it’s such a versatile ingredient!   The almond meal helps to create a nutty, crunchy crust around the fish.  In fact, it’s so delicious and such a cinch to make, I made it twice last week.

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Of course, this recipe works equally as well with just about any other white fish, like cod and haddock.  Feel free to use whatever looks fresh at the market.

Almond-Crusted Tilapia

Serves: 4

Ingredients

½ cup almond meal
¼ tsp sea salt
¼ tsp freshly ground black pepper
2 tbsps Dijon mustard
4 tilapia fillets
1 tbsp vegetable or canola oil
Lemon wedges, for serving

In a shallow dish, mix together almond meal, salt, and pepper.

Rub mustard on both sides of fillets and dredge in almond mixture.

Heat oil in a large nonstick skillet over medium heat. Add fish and cook 3 minutes on each side or until the crust is golden brown and the fish flakes easily with a fork. Serve with lemon.

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Comments

  1. huntfortheverybest says:

    great breading for fish. yum!

Trackbacks

  1. […] Ingredients½ cup almond meal¼ tsp sea salt campaignIcon¼ tsp freshly ground black pepper2 tbsps Dijon mustard4 tilapia fillets1 tbsp vegetable or canola oilLemon wedges, for serving  […]

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