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Dijon Almond Crusted Tilapia

Recipes, Seafood | July 21, 2015 | By

I wanted to make a healthy and delicious recipe last night but fish can sometimes taste too light and unsatisfying! Not to fear, this recipe has the perfect blend of saltiness and sweetness…all topped with a golden almond crunch. My favorite thing about cooking fish is that you can throw it in a baking dish, pop it in the oven and it’s cooked by the time you finish cleaning your prep dishes. You can use this recipe with pretty much any fish, I just prefer the mildness of tilapia. Enjoy!

Dijon Almond Crusted Tilapia
Serves 2
Sweet, savory and crunchy!
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
For the tilapia
  1. 2 or 3 fillets of tilapia (approximately 1 pound)
  2. 1/3 cup raw almonds
  3. ¼ cup Dijon mustard
  4. 1 tbsp honey
  5. ½ tsp paprika
  6. ½ tsp garlic powder
  7. Salt and black pepper
  8. Olive oil
  9. Chopped cilantro to garnish
For the Dijon sauce
  1. 1/3 cup Dijon mustard
  2. 1 tbsp honey
  3. 1 tbsp Worcestershire sauce (optional)
  4. ¼ tsp dried thyme
  5. 1 tbsp apple cider vinegar
  1. Preheat the oven to 400 degrees and slightly grease a 9 x 13 baking dish.
  2. Place almonds in a food processor and pulse until finely chopped.
  3. Mix in paprika and set aside.
  4. In a small bowl, combine Dijon mustard with honey and mix.
  5. Rinse and pat the tilapia fillets dry.
  6. Sprinkle each side with garlic powder, salt and black pepper.
  7. Coat the bottom side of each fillet with mustard mixture.
  8. Sprinkle almond mix on top of mustard and press into the fish with fingers.
  9. Place each fillet into the baking dish with the coated side down.
  10. Repeat mustard coating and almond topping on the remaining top side of the fillet.
  11. Bake for 12 to 14 minutes or until fish flakes easily with a fork.
  12. Combine and mix the Dijon mustard, honey, Worcestershire sauce, apple cider vinegar, and dried thyme together in a small bowl to make the Dijon sauce and set aside.
  13. Top with Dijon sauce & fresh cilantro and serve
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