This dijon almond crusted tilapia is pan-fried, ready in 10 minutes and a healthy, grain free dinner.
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.