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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.
A plate with two cooked almond-crusted tilapia filets with a lemon wedge, side of greens, and side of quinoa.
  • Yield 2 servings
  • Prep Time 10 minutes
  • Cook Time 15 minutes

Ingredients

  • 1/2 cup seasoned almond crumbs (see variations below)
  • 2 tilapia fillets

Italian Almond Crumbs

Makes 1/2 cup

  • 1/2 cup almond flour
  • 1/2 tsp. dried oregano
  • 1/2 tsp. dried thyme
  • 1/2 tsp. dried basil
  • 1/2 tsp. dried rosemary
  • 1/2 tsp. garlic powder
  • 1/2 tsp. salt

Cajun Almond Crumbs

Makes 1/2 cup

  • 1/2 cup almond flour
  • 1 tsp. smoked Spanish paprika
  • 1/2 tsp. dried thyme
  • 1/2 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 1/2 cup

  • 1/2 cup almond flour
  • Zest of 1 lemon
  • 1/2 tsp. salt
  • 1 tsp. freshly ground black pepper

Curry Almond Crumbs

Makes 3/4 cup

  • 1/2 cup almond flour
  • 1 tbs. curry powder
  • 1/4 cup grated unsweetened coconut
  • 1/2 tsp. salt

Directions

STEP 1
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.
STEP 2
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.

This recipe originally appeared in Experience LifeLife Time’s whole-life health and fitness magazine.

Betsy
Betsy Nelson

Betsy Nelson (a.k.a. “That Food Girl”), is a Minneapolis-based food stylist and recipe developer.

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