Almond Crusted Tilapia

Sometimes I wonder what it would be like to work from home.

This week I’ve been on Spring Break, and since I have a book to finish writing (almostdone almostdone almostdone), I get to try out this whole working from home gig.

If you can call it that.

Here’s what happens when I “work from home”:

1. Sweatpants.  Not even yoga pants – I mean full-out SWEATpants.  Not that I’m sweating or anything.
2. I’m actually freezing, so naturally I mummy-wrap myself in a blanket, sit down at the computer, and try to stick my arms out of the blanket to type.  It’s not normal.
3. My feet get cold so I put on my Santa socks.
4. On my way to get the Santa socks, I remember those brownies in the kitchen.  And hot chocolate?  Snickety snack time.
5. Hmmm, what could I post on Instagram?

1. Work.
2. Work makes me hungry so I eat some chocolate chips.
3. I Spotify.  Browse, listen.  Browse.
4. Lunch time?  Sweet.
5. I search for the enchilada pictures.
6. Aww, look, our Puerto Rico pictures from 4 years ago!
7. I ask myself if I ever posted those on Facebook?
8. Done.  Good thing I got that done today.
9. I reminisce about the good times we had on vacation with our friends. I feel sad.
10. I spend an hour on cheapcarribbean.com.
11. Where are those leftover Oreos, anyways?

Working from home has been sketchy.

This almond crusted tilapia, on the other hand, is a staple in our house.

It’s crunchy, it’s lightly fried but just lightly, so it still feels healthy-ish.  The mustard gives it a spiced up kick and the crunchy sea salt almond combo with the flaky white fish?  Um, yes.

It’s even perfect for non-fish lovers because the tilapia is so mild.

But who doesn’t love buttery white fish?  Pshh.

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Almond Crusted Tilapia

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5 from 8 reviews

• 
  Author: Pinch of Yum
• 
  Total Time: 15 minutes
• 
  Yield: 2-4 1x

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Description

This almond crusted tilapia has just 5 ingredients and is light, healthy, and super easy. Crushed almonds give perfect texture and flavor to the tilapia.

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Ingredients

Scale
1/2x1x2x

• 1/2 cup salted almonds
• 1/4 cup breadcrumbs, plain or seasoned
• 2–4 tilapia filets (I always have enough crumbs if I’m using 4 smaller filets)
• 1/4 cup Dijon mustard
• 1–2 tablespoons oil
• 1 tablespoon butter
• parmesan cheese, fresh lemon, or sea salt for topping

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Instructions

1. Place the almonds and breadcrumbs in a food processor and pulse until coarsely ground into a crumb-like mixture. Place the crumb mixture on a plate or in a shallow bowl.
2. Heat oil and butter in a frying pan over medium-high heat.
3. Spread each tilapia filet with 1 tablespoon Dijon mustard on both sides. Press the tilapia into the crumbs to get it coated on both sides. I usually do this several times to make sure the whole thing gets covered.
4. Place the fish into the frying pan and cook for several minutes on each side, until the outside is browned and the fish is fully cooked. I usually just check the middle of the fish for doneness – pieces will flake off easily when it’s done.
5. Serve with parmesan, sea salt, or lemon.

• Prep Time: 5 mins
• Cook Time: 10 mins
• Category: Dinner
• Cuisine: American

Keywords: almond crusted tilapia, almond crusted fish, tilapia recipe

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Today we’re shooting a final video for the book, and then we’re headed up north to get out of town for the weekend!  YEHAW!

TGIF and happy fishing!