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Almond-Crusted Tilapia
SUBMITTED BY:
Michelle Woolf
PHOTO BY:
Lucky Noodles
"My husband came up with this creation for Easter dinner, as Tilapia is indigenous to the sea of Galilee. It remains the best fish I have ever put in my mouth, absolutely beyond restaurant quality."
RECIPE RATING:
Read Reviews
(30)
Review/Rate This Recipe
PREP TIME
20 Min
COOK TIME
10 Min
READY IN
30 Min
Original recipe yield 8 tilapia fillets
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 eggs
1 teaspoon lemon pepper
1 teaspoon garlic pepper
1 cup ground almonds
1 cup freshly grated Parmesan cheese
8 (6 ounce) tilapia fillets
1/4 cup all-purpose flour for dusting
6 tablespoons butter
salt to taste
1 cup freshly grated Parmesan cheese
8 sprigs parsley
8 lemon wedges
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DIRECTIONS
Beat the eggs with the lemon pepper and garlic pepper until blended; set aside. Stir together ground almonds with 1 cup of Parmesan cheese in a shallow dish until combined; set aside. Dust the tilapia fillets with flour, and shake off excess. Dip the tilapia in egg, then press into the almond mixture.
Melt butter in a large skillet over medium-high heat. Cook tilapia in melted butter until golden brown on both sides, 2 to 3 minutes per side. Reduce heat to medium, and season fillets with salt if desired. Sprinkle the tilapia with the remaining Parmesan cheese, cover, and continue cooking until the Parmesan cheese has melted, about 5 minutes.
Transfer the tilapia to a serving dish, and garnish with parsley springs and lemon wedges to serve.
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REVIEWS
Reviewed on Mar. 27, 2008 by
marissers
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marissers
Mar. 27, 2008
I made this last night for my bf and a friend; and I think my bf told me at least a couple times throughout dinner how good it was, and then again later on in the night how much he liked it. It is definitely better than the other tilapia recipe on the site (Broiled Parmesan Tilapia), although both are good. The almonds with the tilapia and cheese were awesome. I cooked basically according to the recipe... but also seasoned the flour rather than the egg wash. I served it with garlic mashed potatoes and peas. Also, the lemon garnish at the end should be included, it added that extra zest and accented all the flavors perfectly.
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3 users found this review helpful
I made this last night for my bf and a friend; and I think my bf told me at least a couple...
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Reviewed on Apr. 8, 2008 by
3BoysMama
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3BoysMama
Apr. 8, 2008
Excellent recipe! I did not add any salt as I ground up salted almonds. Nice flavor!
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2 users found this review helpful
Excellent recipe! I did not add any salt as I ground up salted almonds. Nice flavor!
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Reviewed on Mar. 28, 2008 by COOK_4_3
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COOK_4_3
Mar. 28, 2008
I'm on the verge of giving this recipe 5 stars for the simple reason that it got my young daughter to eat fish! She HATES fish and will not eat it. But she ate almost half a fillet and would've eaten more if I had made more! I'm simply amazed! However, my husband didn't like this recipe as much as another tilapia recipe I make, so I have to give it 4 stars. It is an excellent recipe, however, and definitely one to make occasionally when looking for a change from the norm. Thanks for sharing!
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2 users found this review helpful
I'm on the verge of giving this recipe 5 stars for the simple reason that it got my young...
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Reviewed on Feb. 22, 2008 by
BardGabbard
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BardGabbard
Feb. 22, 2008
Excellent recipe! Just made it last night and it was a complete hit. No doubt the butter helps to make the end flavor terrific. I could also see using this breading recipe for orange roughy or other mild fish. I only had three filets and ended up using most of the egg mixture and much of the breading mixture as well. If serving this for a large group I would advise increasing the egg mixture and making sure you have extra almonds and cheese for the actual breading. Also, while the butter definitely helps with the flavor I may try finding any alternative next time to cut the calories. (But boy was the buttery flavor good!)
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2 users found this review helpful
Excellent recipe! Just made it last night and it was a complete hit. No doubt the butter helps...
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Reviewed on Feb. 3, 2008 by
Hayly Amber
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Hayly Amber
Feb. 3, 2008
My boyfriend loved this. Usually he is pretty reserved in his judgements, but the first bite he took he said "Mmm this is good!" I didn't use as much cheese on top as it called for and I thought it was good but he sprinkled more on his. Thanks for the recipe!
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2 users found this review helpful
My boyfriend loved this. Usually he is pretty reserved in his judgements, but the first bite...
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Reviewed on Mar. 24, 2008 by stehlers
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stehlers
Mar. 24, 2008
Very tasty recipe. I used olive oil instead of butter, and sub. Mrs. Dash for the lemon pepper and garlic pepper, and my whole family of picky eaters loved it!
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1 user found this review helpful
Very tasty recipe. I used olive oil instead of butter, and sub. Mrs. Dash for the lemon pepper...
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Reviewed on Mar. 22, 2008 by
CookKR
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CookKR
Mar. 22, 2008
Absolute Outstanding! This is one of the few recipes that I've ever made where I would not change one thing. I do my Tilapia on the BBQ in a fish grilling rack and this produced the most wonderful crispy golden browned almond crust ever. Spray both side of the basket with Pam before placing the coated fillets in. I do most of my BBQ'ing on medium (MOM) so I left the fillets on for about 7 minutes total per side turning twice until the crust on each side was a golden brown.
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1 user found this review helpful
Absolute Outstanding! This is one of the few recipes that I've ever made where I would not...
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Reviewed on Mar. 16, 2008 by grace
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grace
Mar. 16, 2008
Thought this was good. I halved the butter and used butter flavored cooking spray in a non stick pan. It was great. BF like it too. I think it would also be good with pecans.
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1 user found this review helpful
Thought this was good. I halved the butter and used butter flavored cooking spray in a non...
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Reviewed on Feb. 22, 2008 by
Mama Cass
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Mama Cass
Feb. 22, 2008
Tilapia is about the only fish I can get my family to eat, and up until now, our favorite recipe has been the Broiled Tilapia Parmesan on the AllRecipes site. However, my husband thinks this tilapia is even better! I used packaged Italian Parmesan flavored almonds and a freshly grated three-cheese blend. I also substituted garlic salt for the garlic pepper since I have never seen the latter in my grocery store. The previous reviewer mentioned that the almond mixture didn't go far enough, so I used 1-1/2 cups of almonds and 1-1/2 cups of cheese for five fillets. (I have no idea how much each one weighed.) It was barely enough! I had to end up increasing the flour, too, and I should have used three eggs because my last fillet was barely moistened. The end result was wonderful, though. This recipe is a keeper!
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1 user found this review helpful
Tilapia is about the only fish I can get my family to eat, and up until now, our favorite...
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Reviewed on Feb. 9, 2008 by bratface281
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bratface281
Feb. 9, 2008
Great recipe, Thank You
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1 user found this review helpful
Great recipe, Thank You
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