Tilapia with Almond Butter



 I am always looking for recipes for fish. We like it and it is good for you. This recipe from the 2010 Red Plaid cookbook calls for snow peas and as we don’t like them I just omitted them. These are the kinds of changes you can make in a recipe without harming it. 
  Tilapia is one of the types of fish I fix often as I can buy it quite reasonably priced here. It is frozen and even when it says fresh, it has most likely been frozen and thawed, at least most of the time here in the Midwest. I am sure there might be fish markets in Des Moines that handle fresh, but I have no problem with the frozen. 
  Tilapia is a thin fish so you do not want to overcook it. Just till it flakes easily with a fork. The almonds added a nice touch to this recipe. I am going to post the directions for the snow peas as I am sure a lot of our readers like them. Remember that the photo will be without the peas.
Tilapia with Almond Butter
Start to Finish: 20 minutes
4  6-to-8 ounce fresh or frozen skinless tilapia fillets or other fish fillets
3 cups snow pea pods, trimmed
 Sea salt and black pepper (Kosher salt works just as well and is cheaper)
1 teaspoon all-purpose flour (I use GF rice flour)
1 tablespoon olive or vegetable oil
2 tablespoons butter
¼ cup sliced almonds
  Thaw fish if frozen. In a covered large saucepan cook snow peas in a small amount of lightly salted boiling water for 2 minutes. Drain and set aside.
  Rinse fish, pat dry with paper towels. (this is important for the flour to stick)
Season fish on one side with salt and pepper; sprinkle with flour. In a large nonstick skillet heat oil over medium-high heat. Add fish to skillet, flour side up. Cook for 4 to 8 minutes per ½ inch thickness of fish, turning once. Place fish and snow peas on serving plates.
  For almond butter, in the same skillet melt butter over medium heat. Stir in almonds. Cook for 30 to 60 seconds or until nuts are lightly toasted (do not let butter burn) Spoon almond butter over fish fillets.
Per Fillet + ¾ cup peas: 298 cal.  15 g total fat  100 mg chol. 231 mg sodium 5 g carb. 2 g fiber  37 g protein
Exchanges: 1 vegetable, 5 lean meat, 1 fat

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