This is one of my very favorite dinners. It’s quick and easy to make and the fish comes out moist and flaky with a crunchy crust.
Ingredients:
(serves 4)
- 1 C sliced almonds, divided in two parts
- 1/4 C regular or whole wheat flour
- 4 (6 oz) tilapia fillets
- 1/2 tsp. salt
- 2 Tbsp. olive oil
- 1 Tbsp. butter (optional)
Instructions:
1. Finely chop almonds (either by hand or with a food processor/blender) and combine half of them (1/2 C) with 1/4 C flour in a shallow bowl.
2. Sprinkle fish evenly with salt; dredge in almond/flour mixture.
3. Add the olive oil (and butter, if using) to a large heavy skillet over medium heat; add fish and cook 4 minutes on each side or until golden brown. Remove fillets to a serving plate.
4. Add remaining 1/2 cup almonds to skillet and cook, stirring often, 1 minute or until golden brown. Remove almonds and sprinkle over fish. This is so amazing – the almonds get sooo toasty, crunchy, and delicious!
5. Enjoy!!!
Click here for the original post with pictures of each step!
9 Comments Created by Anne P
[...] – We both work that night so lunch it will be! Last week I made Almond Encrusted Tilapia and we LOVED it! The only thing I changed was baking it for 20 minutes at 350 degrees instead of [...]
[...] we bought a ton of food on that Walmart shopping trip and we need to eat it! I’m thinking Almond Encrusted Tilapia (since Neil loved it so much!), twice baked potatoes, and steamed broccoli. It might be the [...]
[...] was soooo yummy. I adapted it from one of my favorite recipes on my blog – my Almond Encrusted Tilapia! I followed the recipe exactly, except that I swapped out the almonds for pumpkin seeds to embrace [...]
[...] My inspiration was two of my favorite recipes on my blog – both from one of my best friends, Jessica – the first is Almond Encrusted Tilapia! [...]
[...] on Twitter or Facebook, or subscribe by email!Matt and I had the most delicious dinner last night: Almond Encrusted Tilapia with Black Bean Olive [...]
Just came across this recipe! I’m allergic to almonds (and all nuts, actually), but this looks so good! Any ideas for another nut replacement/seed to use? I’m thinking pumpkin seeds, but not sure if it’ll have the same effect. Thoughts?
Give them a try! It will be different, but not necessarily in a bad way?
Hi Anne! Trying this tonight—it looks awesome!
Quick question: did you use salted almonds? I have regular, whole roasted and salted almonds. Do you think that would make the fish too salty?
I used plain almonds – not roasted or anything. But yours will probably be fine as long as you can slice them up well enough!