Sunday, June 30, 2013

Baked Almond-crusted Tilapia with Vegetable Pilaf and Remoulade Sauce

When it comes to fish, I tend to stick to the "keep it simple stupid" philosophy. If you have fresh, delicious fillets, you shouldn't need to do much to them - I usually just salt and pepper them, throw them in a skillet and maybe hit em' with a little lemon oil and that's it. This afternoon however I was inspired to try something new and delve into a world of fishy possibilities. I wanted to make something that gave the fish a little texture without being too heavy, this almond breading is the perfect compromise. The fish was flake-tender and the crust provided just the right amount of flavor. When paired with the zesty zing of the remoulade sauce, this has easily become one of my new favorite fish recipes.

Almond-crusted Tilapia

serves 5-6

5 tilapia fillets, fresh or frozen
1 cup of raw or roasted almonds, pulsed in the food processor
1/4 Italian breadcrumbs
1 TBS dried parsley
1/2 tsp salt
1/2 tsp pepper
1/2 tsp onion powder
1/2 tsp garlic powder

Egg wash:
2 whole eggs, beaten
splash of milk

1 cup of AP flour


1.Preheat oven to 350 degrees F, spray a sheet pan with nonstick spray (or cover with tin foil) and set aside.

2.Wash fish and pat dry with paper towels. Prepare the #3 step and combine in a small bowl. Place the egg wash in another bowl and the flour in the third bowl.

3.Using the standard breading procedure and ONE hand take each fillet and cover with a thin layer of flour followed by egg wash, then almond breading.

4.Place each on sheet pan and bake for about 10-15 min. or until fish is slightly firm to the touch.

For my homemade remoulade recipe click here

Vegetable Rice Pilaf

2 tsp vegetable oil
1 onion, chopped
4 carrots, shredded
1 cup broccoli florets, chopped small
1/2 tsp dried thyme
1/4 tsp salt
1 cup long-grain rice
1 1/2 cups chicken broth


1.In a saucepan, heat the oil over medium heat.

2.Cook the onion, carrots, broccoli, thyme, and salt, stirring occasionally, until the onion is softened, about 5 minutes.

3.Add the rice, stirring to coat; pour in the broth and bring to a boil.

4.Reduce the heat, cover and simmer for 20 minutes. Cover and cook for another 5-7 minutes

5.Fluff with a fork, serve, and enjoy.

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