- recipe -

Almond-Crusted Tilapia

Use seasoned almond flour instead of bread crumbs to crust fish or chicken. Make a large batch of any of these seasoned flours and store in the refrigerator.

Fish
By Betsy Nelson |

Makes two servings

Preparation time: 10 to 20 minutes

  • ½ cup seasoned almond crumbs (see variations below)
  • 2 tilapia fillets

Italian Almond Crumbs

Makes ½ cup

  • ½ cup almond flour
  • ½ tsp. dried oregano
  • ½ tsp. dried thyme
  • ½ tsp. dried basil
  • ½ tsp. dried rosemary
  • ½ tsp. garlic powder
  • ½ tsp. salt

Cajun Almond Crumbs 

Makes ½ cup

  • ½ cup almond flour
  • 1 tsp. smoked Spanish paprika
  • ½ tsp. dried thyme
  • ½ tsp. dried oregano
  • 1/8 tsp. cayenne pepper
  • 1/4 tsp. garlic powder
  • 1/4 tsp. salt
  • 1/8 tsp. freshly ground black pepper

Lemon-Pepper Almond Crumbs

Makes ½ cup

  • ½ cup almond flour
  • Zest of 1 lemon
  • ½ tsp. salt
  • 1 tsp. freshly ground black pepper

Curry Almond Crumbs

Makes 3/4 cup

  • ½ cup almond flour
  • 1 tbs. curry powder
  • 1/4 cup grated unsweetened coconut
  • ½ tsp. salt

Preheat your oven to 375 degrees F. Mix the almond-crumb ingredients together in a pie plate or a large shallow dish. Press the fish into the seasoning, turning it over to coat both sides. Bake the tilapia for 12 to 15 minutes, or until cooked through. Alternatively, sauté the fillets in a pan with a drizzle of olive oil, cooking them for about two to three minutes on each side, or until cooked through.

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