It feels like it's been forever since I posted anything other than a dessert! I found this recipe in a recent issue of Rachel Ray Magazine and have already made it a couple of times. It's a snap to put together and the almonds in the crust give extra crunch and elevate plain ol' tilapia fillets into something special. The original recipe calls for a slaw, actually a very chunky tarter sauce, to be served on the sandwiches and I plan on trying that soon as it sounds awesome! Quick, easy, and cheap - give this a try!
Butter-Almond Crusted Tilapia Fillets
Rachel Ray Magazine
1/2 cup sliced almonds, toasted
1 cup breadcrumbs
2 tablespoons chopped fresh thyme or 1 1/2 teaspoons dried thyme
Flour, for coating
2 eggs, beaten
4 fillets tilapia
3 tablespoons butter
Juice of 1 lemon
8 slices good-quality white bread or split rolls of choice, toasted
Using a food processor, grind the almonds. Stir in the breadcrumbs and thyme. Place in a shallow bowl. Place the flour and beaten eggs in 2 other shallow bowls. Halve the tilapia fillets crosswise, making 8 small pieces of fish. Pat the fish dry and season with a little salt. Dip the fish first in the flour, then in the beaten egg, then in the breadcrumb mixture.
In a large skillet, heat the remaining 1 tablespoon oil, 1 turn of the pan, over medium heat. Add the butter to melt. Add the coated fish and cook, turning once, until brown and crisp, 3 minutes per side. Douse the fish with the lemon juice.