Almond Crusted Tilapia

You know how there are ‘meat and potatoes’ kind of people?  We are not them.  We will occasionally grill a steak or some burgers, but generally, we don’t eat a lot of red meat.  If a recipe calls for ground beef, I usually substitute ground chicken or turkey.  If we had to pick a favorite protein, it would definitely be seafood.  Fortunately, we live off the Chesapeake Bay where seafood is abundant.

My boys love seafood.  They will eat things most kids would scoff at.  They will happily pick blue crabs and eat steamed mussels or clams.  Calamari (with tentacles), oysters and shrimp are big hits in our house.  Of course, so is fish, especially if it’s fried.  Now this is not your typical, southern fried fish.  It’s crisp and flaky, but also light and not at all greasy.  Add some smashed potatoes and green beans and you have a dinner that’s both delicious and healthy.

Start of by making the breading.  It’s pretty simple.  Some almonds, bread crumbs and seasoning are thrown into a food processor or blender.

The fish gets brushed with Dijon mustard, then coated with the nut mixture.

After a quick fry, you have yummy, crispy fish.  Enjoy!

Almond Crusted Tilapia
Recipe Type: Main Dish
Prep time: 15 mins
Cook time: 12 mins
Total time: 27 mins
Serves: 4
Ingredients
  • 4 tilapia fillets
  • 1/2 c. whole almonds
  • 4 T plain bread crumbs
  • 2 t garlic herb mix (such as Mrs. Dash)
  • 2 T olive oil
  • 1/4 c Dijon mustard
  • Salt and pepper
  • parsley, chopped for garnish
Instructions
  1. Pat each of the tilapia fillets dry and set aside.
  2. In a food processor, combine almonds, bread crumbs and herb mix until finely ground. Place mixture in a shallow plate.
  3. Brush each fillet with a generous coating of Dijon mustard. Dredge each filet in the nut/crumb mixture. Set aside.
  4. Heat 1 tablespoon of olive oil in a large non-stick skillet over medium high heat. Cook 2 pieces of fish at a time, 3 minutes on each side or until fish is flaky. Season with salt and pepper. Garnish with chopped parsley and serve immediately.

 

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