Preparing the Tilapia
Start by taking a handful of almonds and crushing them into a nice powder. You can do this with a mortar-and-pestle, a mallet and a plastic bag or your food processor. I’ll then shake them in a wire colander to separate the big chunks from the finer crumbs. With the crumbs, I mixed in a fair amount of garlic and ginger that I chopped extra of for the red kale. Spread this mixture out on a large plate for breading.
|Almond Crusted Tilapia going into a hot pan|
Prepare a simple egg wash to dip the fish by lightly scrambling one eggs and adding a bit of water. Give the fish a light touch of salt and pepper on the flesh, let it work in. Next, dip the fish in the egg wash, press on the almond crumbs and set aside.
Cooking the Tilapia
This doesn’t take long, so you can do this just before you’re ready to serve. Have the pan heated to medium high and pour in a little bit of oil. Cook the fish for 4-5 minutes per side. Remember, cook the presentation side first as it’ll have the best brown and color. Try to avoid having to flip back to this side.
|Almond Crusted Tilapia after the first side has cooked|
Finishing with the Pan Sauce
After you cook the fish, you’re going to have a good amount of chopped almond, garlic and ginger left in the pan that’s bursting with flavor. As soon as the fish comes out, I took some leftover stock from making the wheat berries and poured in about half a cup. With a soft spatula, I worked up the tasty bits from the pan and started reducing it down to a nice sauce. You can add a tablespoon of cold butter here to help thicken it. Another nice addition is a splash of the white wine you may be serving.
This should only take about 5 minutes if the pan is still hot. Place a piece of aluminum foil over the tilapia pieces to keep them warm while making the sauce….as I doubt you have restaurant grade heating lamps over your counter.
Once the sauce has reduced down, gently spoon some over and around the fish.
|Reducing stock into a pan sauce|
Another shot of the finished plate
|Almond Crusted Tilapia, Wheat Berries and Red Kale|