This Almond Crusted Tilapia has a great nutty texture and doesn't require any bread crumbs
Course:
Main Course
Cuisine:
Seafood
Servings: 2Servings
Author: Tony Bailey
Ingredients
2Large Tilapia pieces
1CupAlmonds
1TablespoonGarlic
1TablespoonGinger
1EggBeaten
Pan Sauce
1/2CupStock
1TablespoonButter
1SplashWhite Winewine you would drink, not "cooking wine"
Instructions
Crush the almonds (mortar & pestle, food processor, etc.) and sift out the larger chunks.
Set up two bowls, one with the egg and one with the sifted almonds
Lightly season the fish on both sides with salt and pepper
Dip the fish first in the eggs, then in the almonds. Press gently on the fish in the almonds to adhere as many as possible. (You can put it in the refrigerator now to let it rest before cooking)
Cook the tilapia in a skillet over medium heat for 4-5 minutes on each side. Start your spatula on the thin side of the filet, work it under to the thicker side and flip on the thick side.
After the fish comes out of the skillet, slowly pour in the stock and use your spatular to break up any fond in the bottom
After it starts to bubble, add the butter and let it melt completely. Splash in the wine and slowly stir
Let it continue to reduce over medium low heat for 3 to 5 minutes to thicken. If necessary pass through a sieve before serving