Almond and Herb Crusted Tilapia
The coating in this recipe, which replaces breadcrumbs, is one of many that you will find in the various Phases of this book. Best of all, these replacements add variety to your menus.
Breadcrumbs are generally made from white flour breads that are not permitted in this diet. Almond meal blended with fresh herbs makes a delicious coating that is approved for Phase 1. You may never want to use breadcrumbs again!
If you can’t do diary, use coconut oil instead, which them makes this recipe not only gluten-free, but dairy-free as well.
- ⅔ cup amond meal
- 2 teaspoons each freshly chopped parsley, thyme, oregano and chives
- 1 clove garlic, crushed
- ½ teaspoon sea salt
- 4 (4- to 6-ounce) tilapia filets
- 3 tablespoons coconut oil or Ghee
- Herb Mayonnaise
- Combine the almond meal, herbs, garlic and salt on a dinner plate. Mix well.
- Coat both sides of each filet with the mixture. Press the crumbs into the fish using your hands.
- Place the fish on a small rack and let it sit in the refrigerator, uncovered, for at least 30 minutes, to allow the crumbs to dry and set in place.
- Heat the oil or ghee in a frying pan over medium-high heat for about 3 minutes, or until hot.
- Place the fish in the pan and cook for 5-7 minutes per side (depending on the thickness of the fish), until the crust is nicely browned.
- Serve immediately, with Herb Mayonnaise.
This recipe appears on page 97 of Recipes for Repair.
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