Almond Crusted Tilapia

I think I’ve found my new favorite way to make tilapia, and oh my gosh – this is a great recipe.  I don’t have that much else to say about it today except for that if you’re looking for a really, REALLY fast and easy preparation for fish, give this one a try.  It’s a winner. 
I doubled everything without trouble and also added a teaspoon of kosher salt to the almond mixture, because I’m a total sodium freak who is bound to one day die a white death.  Don’t be like me if you care about your blood pressure.  : )  I served this with a simple risotto and steamed broccoli, everything was completely devoured and there weren’t any leftovers.   Hope you like it too.  Have a great week!

SERVES: 2; recipe is easily doubled

1/4 c. whole natural almonds
2 T. dry breadcrumbs
1 t. salt free garlic and herb blend (such as Mrs. Dash)
1/8 t. freshly ground black pepper

1 T. canola oil
1 T. Dijon mustard
2 (6 oz.) tilapia fillets (Sendik’s Natural Fresh Farm Raised Tilapia Fillets are on sale)
Chopped fresh parsley for garnish (optional)

Place first four ingredients in a mini prep or blender; process 45 seconds or until finely ground.  Trasfer crumb mixture to a pie plate or other shallow dish.

Heat oil in a large skillet over medium heat.  Brush mustard over both sides of fillets; dredge in crumb mixture to coat both sides.  Add fish to pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.  Sprinkle with parsley if desired; serve immediately.

Featured, Fresh, Frugal, Fabulous | September 18th, 2012