I don't normally like fish. In fact I usually steer clear of it. However, every now and then I do partake, provided it is a very mild-flavored fish and its fishyness is cloaked by spices or a sauce.
I've been looking for more ways to stretch out our meat consumption throughout the week.
We all really enjoyed this dish, coupled with mashed potatoes and veggies. In my opinion, you really need that little splash of lemon juice over top.
Enjoy!
Almond-Crusted Tilapia
(slightly modified from allrecipes.com)
flour, for dusting
1 egg
1/4 tsp. black pepper
1/4 tsp. garlic powder
1/4 tsp. salt
1/2 c. ground almonds
1/2 c. grated parmesan cheese
3 Tbsp. butter
4 tilapia fillets, thawed
lemon wedges for garnishing
1. Dust tilapia in flour, then coat in egg/spice mixture, then bread in almond and parmesan mixture.
2. Heat skillet (medium to medium high), add butter and as soon as it is melted place fillets in pan. Cook about 4 minutes on each side. (You don't want the butter to brown before you start to cook the fish so make sure everything is ready to go before you put the butter in the hot pan.)
3. Serve immediately with lemons to squeeze over top.
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