I’ve been jotting down pros, cons and just general thoughts of this whole paleo challenge as the month has gone by so I can hopefully put together a comprehensive (and cohesive) summary post when it comes to an end later this week. And I kid you not when I say one of the pros of this whole thing has been this recipe. Or more pointedly, finally finding a way to enjoy tilapia.
As far as I’m concerned that’s just as much of a pro as having no bloating, clear skin and losing a few inches around my hips & waist.
Let’s face it, tilapia is just one boring ass fish. The only thing it’s got going for it is it’s price tag. I usually look at it sitting next to the wild salmon that I buy weekly, mentally debate whether I should spend half the money this time around and just go for it before coming to my senses and remembering how lame it tastes.
For some reason though, I caved last week and bought a single filet. I took it home, sat it on the cutting board and literally said “what the hell will make you taste good?” Don’t judge. Weeks get lonely when you work from home and only have your dog to talk to.
Somehow mustard, almonds and paprika ended up on the counter and the rest is history.
So transformative I made it again 3 days later.
I’m not saying goodbye to salmon, but this is definitely edging out a meat meal at least once a week. 5 ingredients (I refuse to count salt & pepper as an ingredient), 10 minutes and I promise you’ll never look at tilapia the same again.
- 2 filets of tilapia (about 1 pound)
- ⅓ cup whole almonds
- about ¼ cup dijon mustard
- 1 teaspoon smoked paprika
- salt & pepper
- coconut oil for pan-frying
- Place almonds in a food processor and process until finely chopped. About 20 seconds.
- Transfer chopped almonds to a shallow dish. Add paprika and mix together.
- Season the tilapia filets generously with salt & pepper.
- Spread mustard on both sides of the filet and then transfer to the almond mixture to coat both sides.
- Heat coconut oil in a skillet over medium heat.
- Once hot, place the filets in the skillet and cook for about 3 minutes per side or until the fish is cooked through. Exterior should be browned and crispy but not burnt.
- Serve warm and garnish with parsley or lemon.