I did my best! My hubby was happy with it, too… You can bet it will be making another appearance at my house again soon — once we have some fresh local berries! Set up the standard stations for crusting the tilapia. Place the flour in one bowl, almonds in another bowl, and whisk together the milk and egg in a third bowl.
Season all three with salt. Pat the tilapia dry and dust each piece with flour, shaking off any excess. Transfer each piece of tilapia to the milk and egg mixture, and evenly coat, allowing any excess to drip off. Finally, coat the tilapia with the ground almonds, pressing to cover each side evenly.
Meanwhile, to make the sauce, combine the shallot, wine, and orange juice in a small sauce pan. Bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until the liquids have reduced and the mixture is syrupy. Reduce the heat to low, and add the pieces of butter one at a time, whisking vigorously over the heat and then off the heat for a few moments with each piece.
You want to keep the temperature warm enough to emulsify the butter, but not so hot that the sauce comes apart. Once each piece of butter has been added to the sauce, season to taste with the salt. The sauce can be kept warm in a mixing bowl over a pot of simmering water or in a thermos. After the tilapia has rested, melt the butter in a skillet over medium heat.
The almond crust will become golden brown and the fish should be tender and flaky on the inside. This recipe looks delish! I will be thrilled to make this asap.
Thanks for posting! This dish looks absolutely fabulous. You have done a great job with the crust and the sauce. You photo is beautiful. This looks beyond fabulous! I actually did a little gasp when I saw the photo — just gorgeous. I know the orange beurre blanc must make it outstanding. I love your recipe and the pics are fabulous. I love talapia and any ways of changing it up is welcomed in my home. Select personalised content. Create a personalised content profile.
Measure ad performance. Select basic ads. Create a personalised ads profile. Select personalised ads. Apply market research to generate audience insights. Measure content performance. Develop and improve products. List of Partners vendors. Prep: 8 mins. Cook: 67 mins. Total: 75 mins. Servings: 9 servings. Nutrition information is calculated using an ingredient database and should be considered an estimate. Featured Video. Gather the ingredients.
Recipe Variations For a deliciously luxurious beurre blanc, try making it with leftover Champagne. You can also make a variation called beurre rouge "red butter" , by substituting red wine and red wine vinegar in the reduction. Recipe Tags: sauce beurre blanc dinner french. Rate This Recipe. I don't like this at all. It's not the worst. Sure, this will do. Anyway, one of the best dishes they serve is a filet of tilapia crusted with almonds, panko and strewn with fresh berries. I decided that I had to have it anyway, and concocted a recipe based on what I remember of the dish, but with a few improvements thrown in.
Directions for fish: Preheat oven to degrees. Combine the panko with coconut and almonds, and set up two other breading bowls with flour in one, egg in the other. Start by dipping the tilapia in flour with a little salt in it. Next, dip it in the egg. Lastly, dip in the panko mixture, coating thoroughly. Put on foil on a baking sheet greased lightly , and bake for about minutes per side until golden. For the sauce, place the shallots and wine in a small sauce pot.
Under a low flame setting , reduce the wine by half, and then add the amaretto. Reduce the liquid until about 1 tablespoon remains. Add the butter a little at a time and constantly stir until the butter melts.
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