Almond crusted tilapia with zucchini boats

Nothing makes me happier than being home sweet home and having my mom request my tilapia! This is quite a feat since my mom was never a fish person – until she had MY tilapia. Ok, ok. She may have been warmed up to it by a few other dishes, but I like to think that I converted her. I normally make her my spicy baked tilapia, but I was in the mood to try something new. I love how the almonds give the fish an extra crunch. And the Dijon…mmmmmmm! When served with the zucchini boats, this is a perfect, light meal.

For the tilapia:

  • 1/2 cup salted almonds
  • 1/4 cup breadcrumbs, plain or seasoned
  • 4 tilapia filets
  • 1/4 cup Dijon mustard
  • 1-2 tablespoons oil
  • 1 tablespoon butter
  • parmesan cheese

For the zucchini boats:

  • 1 tbsp Dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp crushed red pepper flakes
  • 1 tomato
  • 2 zucchinis
  • 1 onion
  • Parmesan cheese
  • pepper

Since the tilapia cooks quickly, I recommend starting with the zucchini.

Preheat your oven to 350 degrees.

Rinse the zucchini. Slice them in half length-ways, trimming the ends. Spoon out the guts, leaving about 1/2 an inch in, until you end up with boat like shells.

Now give the zucchini pulp a good chop, also chop a small onion and 1/2 a tomato while you’re at it.  Sautee the onions in one tbsp oil and cook until brown.

Now add 1/2 tsp salt, 1 heaping tbsp Dijon, a good pinch of pepper, the zucchini pulp, the tomato and crushed red pepper.

Lightly butter a baking dish or line with non-stick foil and put the zucchini boats in. Grab a spoon and fill the shells with the mix. Sprinkle some Parmesan cheese on top.

Put them in the preheated oven and cook them about 20 minutes.

While the zucchini boats are in the oven, cook the tilapia.

Place the almonds and breadcrumbs in a food processor and pulse until coarsely ground into a crumb-like mixture. Place the crumb mixture on a plate or in a shallow bowl.

Heat oil and butter in a frying pan over medium-high heat.

Spread each tilapia filet with 1 tablespoon Dijon mustard on both sides. Press the tilapia into the crumbs to get it coated on both sides.

Place the fish into the frying pan and cook for several minutes on each side, until the outside is browned and the fish is fully cooked. I usually just check the middle of the fish for doneness – pieces will flake off easily when it’s done.

When ready to serve, sprinkle Parmesan on the top and serve with the zucchini boats.

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