Almond-Crusted Tilapia

Over a bed of salad, topped with crumbled walnuts

To repeat myself in so many ways, fish caters to an easy method for whipping up a quick, protein-rich meal.  Why not kick it up a notch and try it 4HB crispy-style?  I feel almost guilty claiming this to be a new recipe; but a new method is certainly worthy of a new post.  And while not quite full-on breaded quality, the almond flour will get you a whole lot closer than you’d expect.  And you’ll feel you’re giving yourself a bit of a treat!

Ingredients:
4 filets, tilapia
1 lemon
Salt
Pepper
1/2 cup almonds, slivered or sliced
2 eggs (or 3 egg whites)

Directions:

  • Rinse the tilapia under cold water and pat to dry.
  • Season both sides of the fish with salt and pepper.  Squeeze a little lemon juice on both sides, as well.
  • In a small food processor, chop up the sliced or slivered almonds until you have a course powder.  Pour onto a flat plate and set aside.
  • In a wide-mouthed bowl, whisk together the eggs (or egg whites).  Add any additional seasonings (or just a little extra salt & pepper), and whisk again to combine.
  • Place the egg bowl and plate of crushed almonds side-by-side.
  • Dip both sides of a filet into the egg mixture.
  • Shaking (or letting drip off) the excess egg, dredge the soaked filet into the almond powder to coat.  Set coated filet aside and do the same to your remaining filets.

  • Heat coconut oil in a large frying pan over medium-high heat.
  • Place filets in the pan  and cook for 3-4 minutes per each side of the fish.

  • Plate and….Voila! Enjoy your crispy fish.

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