I know I’ve posted other tilapia recipes before, but my husband has recently developed quite a taste for “tortilla-crusted tilapia.”
Seeing as how we’re trying to follow a primal lifestyle, the tortilla crust doesn’t sit too well with me.
So I tried to come up with something that would give the sensation of a crust, yet be healthier than tortillas. Here you go.
Ingredients (serves 4)
- 4 tilapia fillets (boneless, if using frozen tilapia, ensure it’s thawed completely per package directions)
- 1 cup almond flour
- 1 cup pecans, roughly crushed
- 1 egg, lightly beaten
- 1 cup fresh dill, finely chopped
- Salt & pepper, to taste
1. Pre-heat your oven to 425. Prepare a baking tray, covered with lightly-greased foil.
2. Mix the almond flour, crushed pecans, dill, salt and pepper (if you find it easier, bung ‘em all in a Ziploc back and shake it up). Spread out on a plate.
3. Pat dry the tilapia fillets. One at a time, dip each fillet in the beaten egg (or brush egg on fillet), and then coat in flour-pecan mixture and lay, flat side down, on greased baking sheet.
4. Bake for approximately 25 minutes or until fish flakes.
That’s it. Easy, right?
I’ve been serving this over a spinach/red cabbage salad, and it’s been delish.
If you serve it any other way, will you let me know, and also how it turns out for you? Any variations to make it better?