Monday, August 2, 2010

Almond Crusted Parmesan Tilapia

Almond Crusted Parmesan Tilapia

2 eggs
1 tsp lemon pepper
1 tsp garlic herb seasoning, garlic pepper
1 cup almonds, ground
2 cups grated Parmesan cheese, feshly grated
24 oz cooked tilapia, fillets
1/4 cup all-purpose flour, for dusting
6 Tbsp butter
1 tsp table salt, to taste
8 medium lemon wedges
1 cup parsley, sprigs

1. 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.

2. 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.

3. Transfer the tilapia to a serving dish, and garnish with parsley springs and lemon wedges to serve.

Makes 8 6 oz servings of tilapia. Eat 3oz. Cal. 453 Fib 1.9 Fat 24.2 POINTS 12

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