Tilapia with Almonds
Elevate your seafood dinner with this delicious and elegant Tilapia with Almonds recipe! Delicately flaky tilapia fillets are coated in a crunchy almond crust, creating a delightful contrast of textures in every bite. Seasoned with a simple blend of salt and pepper, the fillets are dredged through a light flour-egg-almond coating, then pan-fried in a buttery olive oil mixture to golden perfection. The toasted almonds lend a nutty richness, while a squeeze of fresh lemon juice brightens the flavors. Perfect for a quick weeknight meal or an impressive dinner party dish, this recipe requires just 25 minutes to make and offers a restaurant-quality experience at home. Garnish with fresh parsley for a final touch of sophistication and serve alongside your favorite side dishes for a meal that’s sure to impress.
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Recipe Information
Ingredients
- 4 pieces Tilapia fillets
- 0.5 cups Almonds, sliced
- 0.25 cups All-purpose flour
- 1 large Egg
- 2 tablespoons Milk
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 4 pieces Lemon wedges
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
Pat the tilapia fillets dry with paper towels and season both sides with salt and black pepper.
Set up a breading station with three shallow dishes. In the first dish, place the flour. In the second dish, whisk together the egg and milk until smooth. In the third dish, spread out the sliced almonds evenly.
Dip each tilapia fillet into the flour, coating both sides lightly, then into the egg mixture, and finally press it into the sliced almonds. Ensure the fillet is well-coated with almonds on both sides. Repeat with all fillets.
In a large skillet, heat the butter and olive oil over medium heat until the butter is melted and bubbling.
Carefully place the almond-coated tilapia fillets into the skillet. Cook for 3-4 minutes on each side or until the fish is golden brown and cooked through (an internal temperature of 145°F or 63°C).
If needed, cook in batches to avoid overcrowding the skillet, and add more butter and olive oil as necessary.
Remove the cooked fillets from the skillet and place on a serving plate.
Garnish with fresh parsley if desired, and serve with lemon wedges on the side for a burst of brightness.
Nutrition Facts
Calories |
1404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.6 g | 110% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 512 mg | 171% | |
| Sodium | 1530 mg | 67% | |
| Total Carbohydrate | 39.5 g | 14% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 4.7 g | ||
| Protein | 127.0 g | 254% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 282 mg | 22% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 2133 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
