Fish has been a hard protein for me to come to try, and enjoy. I hate to say it but there are still many, many varieties of fish that I have never tasted and probably wouldn’t like if it were served to me. I do like tilapia for a few reasons. First, it’s a white fish that doesn’t have a fishy taste. Most fish shouldn’t taste fishy if it’s fresh enough but to someone whose sensitive or not used to eating fish even a mild fishy taste could be off-putting. Secondly tilapia is a sustainable fish. Currently we are out eating the wild population of fish. It’s very important to choose fish that have been harvested in a sustainable way to ensure the continuation of the species and stability of the natural eco-systems they come from. Tilapia are farmed, if you’re choosing this protein make sure to ask if they were grown in a recirculating system. Check out this article from EatingWell for more information about the sustainability of tilapia.
I had recently made some cookies that required crushed almonds. I had a bunch of the crushed almonds left over and knew I needed to use it up before it went rancid. The result was incredibly positive!
- 4 tilapia filets
- 1-2 cups crushed almonds (as fine as possible)
- 1 tsp garlic powder
- 1tsp salt
- 1/2 tsp cayenne pepper
- 1 egg
- Preheat oven to 350F
- Wash tilapia. In a bowl break the egg and beat well. In another shallow bowl spread out the almond.
- Mix salt, garlic powder and cayenne pepper with the crushed almonds.
- Dredge fish in egg and remove excess, then coat with the almond mixture. Place on a baking sheet.
- Continue for remaining fish.
- Place baking sheet into the oven onto a middle rack and bake 15-20 minutes until fish is opaque and flaking.
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