Dijon Almond Crusted Tilapia
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!
- 2 or 3 fillets of tilapia (approximately 1 pound)
- 1/3 cup raw almonds
- ¼ cup Dijon mustard
- 1 tbsp honey
- ½ tsp paprika
- ½ tsp garlic powder
- Salt and black pepper
- Olive oil
- Chopped cilantro to garnish
- 1/3 cup Dijon mustard
- 1 tbsp honey
- 1 tbsp Worcestershire sauce (optional)
- ¼ tsp dried thyme
- 1 tbsp apple cider vinegar
- Preheat the oven to 400 degrees and slightly grease a 9 x 13 baking dish.
- Place almonds in a food processor and pulse until finely chopped.
- Mix in paprika and set aside.
- In a small bowl, combine Dijon mustard with honey and mix.
- Rinse and pat the tilapia fillets dry.
- Sprinkle each side with garlic powder, salt and black pepper.
- Coat the bottom side of each fillet with mustard mixture.
- Sprinkle almond mix on top of mustard and press into the fish with fingers.
- Place each fillet into the baking dish with the coated side down.
- Repeat mustard coating and almond topping on the remaining top side of the fillet.
- Bake for 12 to 14 minutes or until fish flakes easily with a fork.
- 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.
- Top with Dijon sauce & fresh cilantro and serve
Spiced Tilapia with Mango Avocado Chutney
The spices in this mouthwatering tilapia are perfectly balanced by the sweet, tangy and refreshing mango avocado chutney. The combination of sweltering yet cool will ensure that your fork is glued to your lips! As an alternative to pan-frying the tilapia fillets, you can also bake them uncovered in a greased baking dish for 15 to 20 minutes at 350 degrees but I love the golden brown crisp that the pan gives the fillets!
- 4 tilapia fillets (4 oz. each)
- 3 tbsp paprika
- 1 tbsp salt
- 1 tbsp black pepper
- 1 tbsp onion powder
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 tsp cayenne pepper
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp crushed red pepper flakes
- 3 garlic cloves, minced
- 1 avocado, pitted and diced
- 1 mango, diced
- 1 small red onion, chopped
- 1 jalapeño pepper, seeded and chopped
- ¼ cup cilantro, chopped
- 1 tsp olive oil
- 1 lime, juiced
- salt and pepper
- Mix the paprika, salt, black pepper, onion powder, garlic powder, chili powder, cayenne pepper, dried oregano, dried thyme and red pepper flakes together in a small bowl.
- Coat each side of the tilapia fillet with the spice mixture.
- Heat olive oil and garlic in a skillet on high heat.
- Cook tilapia fillets for approximately 3 minutes on each side until opaque and can be flaked with a fork.
- Mix the avocado, mango, red onion, jalapeño pepper, cilantro, olive oil, lime juice, salt and pepper to make the chutney and serve on top of the tilapia!
About Me
Hi, I'm the paleo panda! Join me on my journey for better and greater in eating, traveling and living. This is a collection of my life’s “musts”.
