↞ recipe box start page

Tilapia Amandine (can use catfish)

pat's
recipe box

view my recipes
this recipe viewed 13 times

save

share this recipe:

Category: Seafood
Prep Time: Cook Time: Total Time:

1 tablespoon plus 1-1/2 teaspoons extra-virgin olive oil divided
1 tablespoon butter
1/4 cup sliced almonds
3 cloves garlic thinly sliced
1/2 cup low-fat milk
1 large egg lightly beaten
1/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1 pound catfish divided into 4 portions
2 tablespoons lemon juice
1 tablespoon chopped fresh parsley

Preparation
1. Heat 1 tablespoon oil and butter in a small saucepan over medium heat. Add almonds and garlic and cook until both are just beginning to brown, 1-3 minutes. Set aside.

2. Combine milk and egg in a shallow dish. In another shallow dish, combine flour, salt and cayenne. Dip fish in the milk mixture, then in the flour mixture; shake off any excess flour. (Discard any of the leftover mixtures.)

3. Heat the remaining 1-1/2 teaspoons oil in a large nonstick skillet over medium heat. Add fish and cook until lightly browned and opaque in the center, 4-6 minutes per side.

4. Return the pan with the garlic-almond sauce to the stove over medium heat. Add lemon juice and heat through, 1-2 minutes. Pour the sauce over the fish, sprinkle with parsley and serve.

serves 4

Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.