Almond-Crusted Tilapia

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?

Ingredients:

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

dijon mustard

Two, 6 oz. tilapia filets

chopped fresh parsley (optional)

lemon wedges (optional)

Directions:

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.

11 responses to “Almond-Crusted Tilapia

  1. I’m not sure I’ve eaten tilapia, I don’t think I’ve even seen it in the UK 🙁

    • Verity, I think you’re right. When I studied abroad in London, I ate literally only salmon for four months because I couldn’t find tilapia anywhere! 🙁

      • I buy salmon fresh but get frozen cod and haddock. For the same reason as you mntion in the comments, economical and keeps. Those must be English delicacies as I’m not sure you’ve mentioned them. Is tilapia a white fish? Or oily like salmon?

  2. looks great, i wish I could afford fish. it is so expensive though

  3. MMM girl this looks amazing. I am obsessed with fish!

  4. Carrie, this looks great, and I have some tilapia hanging out in my freezer right now 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *