Almond Crusted Fish Fillets

Helga Glaesel de BlandingJune 1, 2011

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This is a variation of the classic bread crumb crusted fish fillet. You can try it with chicken as well, only if you will swap the recipe to use chicken, then you need to add an extra step. Coat your chicken breast fillet in an egg wash before you try to get them covered with the almond mixture. The nice thing about this recipe is that it sounds and looks so appetizing, you are guaranteed a hit at your dinner table that won’t take more than 20 min to make. It is also kid friendly (if they’re not allergic to nuts).

Helga

Almond Crusted Fish Fillets

Recipe from Myrecipes.com
Yields: 4 Servings

Ingredients:
1 cup sliced almonds, divided
¼ cup all-purpose flour
4 tilapia or sea-bass fillets, 6 ounces each
½ teaspoon salt
2 tablespoons butter
2 tablespoons olive oil

Preparation:

Process ½ cup almonds in a food processor until finely chopped, and combine with ¼ cup flour. Place this mixture on a large flat plate.
Sprinkle fish evenly with salt; then coat both sides with almond mixture by placing fish on top of the prepared flat plate and press lightly, turn over pressing and sprinkling until it is completely covered.
Melt butter with olive oil in a large heavy skillet over medium heat; add fish, and cook 3-4 minutes on each side or until golden. Remove fillets to a serving plate.
Add remaining ½ cup almonds to skillet, and cook, stirring often, 1 minute or until golden. Remove almonds with a slotted spoon, and sprinkle over fish. This fish will go well with potato puree and green vegetables.

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