Do you ever want to get out your fancy plates, put on your fancy clothes, and cook a fancy meal? Well, this is THE one to serve!! Everyone will think you slaved away for hours on this fancy meal, but trust me, it is so simple!
The almond crusted tilapia is delicious on it’s own, but you can also serve it with a Beurre Blanc sauce, which is a French butter sauce that is delicious with fish.
- 2 tilapia filets (cut in half)
- 1/2 cup blanched almond flour
- 1 TBSP almond milk
- 1 egg
- 1 cup chopped or ground almonds (I chopped mine in a food processor.)
- sea salt
- coconut oil
Put the flour in a pie plate or shallow bowl, almonds in another bowl. Next whisk the egg and milk and pour into a pie plate or bowl. Sprinkle the tilapia with salt. Take each piece of tilapia and put it in the flour, then in the egg mixture and then coat with almonds. Set aside for 5 minutes. Heat up skillet and add coconut oil. Add the crusted tilapia to the pan and cook for 3-4 minutes on each side, turning gently.
For the sauce (optional):
- 1 shallot, minced
- 1/2 cup white wine
- 1/4 cup freshly squeezed orange juice
- 8 TBSP unsalted butter (cut into 8 pieces)
- sea salt to taste
In small saucepan, combine shallot, wine, and juice. Bring to a boil, reduce heat to medium, and simmer until liquid is reduced and becomes syrupy. Turn down heat. Whisk in butter, 1 tablespoon at a time, adding a piece as previous one melts. Don’t allow sauce to become too hot. Salt to taste.
Serve sauce over tilapia and blueberries.