Almond Crusted Tilapia with Raspberry Sauce

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1/3 cup chopped almonds

1/3 cup bread crumbs

1/3 cup flour

½ cup flour

½ teaspoon white pepper

½ teaspoon garlic powder

½ teaspoon kosher salt

½ teaspoon cayenne pepper

½ cup buttermilk

2 –8 oz. portions tilapia

2 Tablespoons olive oil

1 ½ cup fresh or frozen raspberries, thawed

½ cup Chambord liqueur (black raspberry liqueur)

¼ cup sugar

1 cup cooked rice

Heat oven to 350°F.

On a plate, combine almonds, breadcrumbs, and 1/3 cup flour.

On a second plate, combine ½ cup flour, white pepper, garlic powder, kosher salt, and cayenne pepper.

Pour buttermilk into a shallow bowl.

Dredge fish fillets in seasoned flour, then dip in buttermilk, and then into the almond mixture.

Heat 2 Tablespoons olive oil in skillet.

Add coated fish and brown on each side, about 1 – 2 minutes.

Transfer fish to baking dish and bake for 10 minutes.

Meanwhile, place raspberries, liqueur and sugar in a saucepan and bring to a boil. Remove from heat, and with an immersion blender, partially puree mixture.

To serve- place fish fillet on bed of rice. Spoon raspberry sauce round rim of plate. Pass extra sauce.

Makes 2 servings.

 

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