Sunday, September 19, 2010

lime almond encrusted tilapia $3.51

This entree is so inspired by Barbara's lime encrusted white fish of last week. I just needed to try something totally different with my crust. Nutrtionally this is pretty sound, with less fat than you would think when you peruse the name. And the tiny bit of bread crumbs is not really enough to throw off anyone's diet unless you have celiac disease or are gluten intolerant (is there a difference?).
I made this - and Joe said it was a great crust. On a fish night, the word great coming from Joe's mouth are like gold found in a pond. Almost as exciting as the kids loving baked potato night a couple weeks ago. Life does hold great mysteries, doesn't it!

Here's my "secret" recipe!

Lime Almond Encrusted Tilapia

2 oz Blue Diamond Lime Chili Almonds (from Walgreens :-) ) .80
2 Tbsp plain dried bread crumbs .20
1/2 tsp paprika .02
1 lime .20
16 oz Tilapia (4 4oz portions) $2.29

Preheat oven to 400 degrees. My fish was frozen, so while still frozen I threw it in a bake-able frying pan (metal handle, not plastic). I set the fish in the pan over the stove top at about medium heat, squeezed 1/2 of the lime over the fish and let it start to cook while I did this...
Using the "grater" part of your food processor, grate the nuts into a powder or fine particles - with a few chunks. stir in, by hand, the bread crumbs and paprika.
Very gently flip the tilapia (not sure this is necessary, but I did it, so you might want to if your fish fillets were frozen as mine where. Pat the nut/crumb mixture over the fish, then squeeze the remaining 1/2 of lime over the four fillets. Place the frying pan into the hot oven (400-450 whatever) for about 15 minutes, or until the nut mixture starts to brown nicely.

This was a gorgeous plate served with wild /white rice mixture and brocolli. YUMMO! Thanks B.

No comments:

Post a Comment