Hi, friends! Happy Monday! Thanks for your thoughtful comments on yesterday’s post; I’m glad I’m not the only one who’s in a funk these days. Although, I must admit, last night’s dinner helped restore my spirits.
If you’ve been reading for a while, you’ve seen this dish appear may times before.
Honestly, I was waiting to share the recipe until the tilapia photographed well, so today’s the day!
I have to give credit where credit is due–it’s my mom’s recipe. Our mothers really are the best cooks, aren’t they?
1/4 cup whole natural almonds
2 tbsp. dry breadcrumbs
1 tsp. Montreal steak seasoning
1/8 tsp. freshly ground black pepper
extra-virgin olive oil
Two, 6 oz. tilapia filets
chopped fresh parsley (optional)
lemon wedges (optional)
1. Place first four ingredients in blender or food processor; process 45 seconds or until finely ground.
2. Transfer crumb mixture to shallow dish.
3. Brush mustard over both sides of filets; dredge in crumb mixture.
4. Heat oil in large nonstick skillet over medium heat. Add fish to pan; cook 4 or 5 minutes on each side or until fish flakes easily when tested with a fork, or until desired degree of doneness.
5. Sprinkle with parsley if desired. Serve with lemon wedge.