Sautéed Tilapia with Almonds
Tilapia is prepared with a classic French method for sautéing fish. A flavorful, golden brown crust is created by sautéing the fish in clarified butter.
- 2 tilapia fillets (4 ounces each)
- Salt and coarsely ground black pepper
- 1 tablespoon all-purpose flour
- 2 tablespoons clarified butter, divided (see Cook's tip)
- 1/4 cup sliced almonds
- 1 tablespoon lemon juice
- 1 tablespoon snipped fresh parsley
Season tilapia with salt and black pepper. Dredge in flour, shaking off excess; set aside. Heat 1 tablespoon of the butter over medium heat in (10-in.) Skillet. Add almonds; cook and stir until lightly browned, about 4 minutes. Remove almonds from Skillet and set aside.
Add remaining 1 tablespoon butter to Skillet; add tilapia. Cook over medium heat 4-6 minutes or until tilapia flakes easily with a fork, turning once. Drizzle with lemon juice. Remove tilapia from Skillet. Sprinkle with reserved almonds and parsley.
- 2 servings
Nutrients per serving:
Calories 320, Total Fat 22 g, Saturated Fat 10 g, Cholesterol 95 mg, Carbohydrate 6 g, Protein 24 g, Sodium 330 mg, Fiber 2 g
U.S. Diabetic exchanges per serving:
1⁄2 starch, 3 medium-fat meat, 1 fat (1⁄2 carb)
Clarified butter has a higher smoke point than whole butter because the milk solids are removed. It will not burn when used for sautéing over higher heat.