It seems that as of late, I’ve been pushing out more and more fish recipes. I do love seafood and we seem to eat fish in our house at least twice a week.
Growing up, this wasn’t always the case. I mean what child actually looks forward to a plate of fish unless it’s coated in breadcrumbs, fried and in the form of a stick?
I believe fish has the distinct ability to take on a multitude of flavors, depending on how to choose to prepare it. Most of the time, people think of tilapia as being a great starter fish in terms of becoming acquainted to seafood. It’s mild, delicate and has a faint taste of the sea, compared to other more hearty catches.
This Almond Crusted Tilapia recipe has become a staple in my book and I often prepare it for guests as a nice way to introduce an elegant meal without breaking the bank.
Tilapia is one of the least expensive seafoods on the market and it’s widely available any time of the year. The crust on this recipe is what makes the entire dish, combining a rich mixture of almond meal and crushed almonds, that gives the fish a robust nutty flavor.
It takes only 20 minutes to prepare so dinner can be on the table in no time.
- 4 3-4 oz Tilapia fillets
- 1 cup almond meal
- ½ cup crushed roasted almonds
- 3-4 egg whites, slightly beaten
- 2 tsp salt
- 2 tsp pepper
- 2 tsp dried parsley
- 1 Tb melted butter
- Season the fish with salt and pepper.
- In a shallow bowl, combine egg whites and whisk slightly until a gentle foam forms.
- In another shallow dish, combine almond meal and crushed almonds.
- Dredge the fish in the almond meal, dip into the egg whites, and coat again with the almond mixture.
- Place the fish in a baking dish and sprinkle with dried parsley.
- Lastly, drizzle butter over the fish and bake at 350 degrees for 15 minutes.