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.

Dijon Almond Crusted Tilapia
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

And I kid you not when I say one of the pros of this whole thing has been this simple almond dijon crusted tilapia 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.

almond crusted tilapia with dijon mustard

Let’s face it, tilapia is just one boring 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.

paleo dijon almond crusted tilapia

It was so transformative that I made this dijon almond crusted tilapia again 3 days later.

I’m not saying goodbye to salmon, I love this tart cherry glazed salmon and these easy salmon vegetable packets way too much for that, 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. I’m also going to try some blackening season on the tilapia soon as blackened fish like this mahi mahi is one of my favorite simple yet hugely flavorful dinners.

And if you’re looking for a meat alternative to this recipe, these pretzel crusted pork chops use a very similar method and taste quite delicious too!

I also love this fish almondine recipe for a more elegant version. It’s great with other white fish like sole or cod too, just like this almond crusted tilapia recipe.

And for another simple white fish recipe, try my easy air fryer cod!

Love This Dijon Almond Crusted Tilapia? Check Out More Easy Seafood Dinners:

Honey lime sablefish
Shrimp Caesar salad stuffed sweet potatoes
Sweet and spicy mango shrimp
Lemony tomato herb scallops

Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.
4.41 from 25 votes

Dijon Almond Crusted Tilapia

Servings: 2 servings
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
This dijon almond crusted tilapia is pan-fried, ready in 10 minutes and a healthy, grain free dinner. It’s perfect for a quick weeknight meal.

Ingredients 

  • 2 filets of tilapia, about 1 pound
  • 1/3 cup whole almonds
  • about 1/4 cup dijon mustard
  • 1 teaspoon smoked paprika
  • salt & pepper
  • coconut oil for pan-frying

Instructions 

  • 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.

Nutrition

Serving: 1SERVINGCalories: 555kcalCarbohydrates: 7gProtein: 51gFat: 37gSaturated Fat: 13gPolyunsaturated Fat: 20gCholesterol: 131mgSodium: 1166mgFiber: 4gSugar: 2g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Dishes
Cuisine: American
TRIED THIS RECIPE?COMMENT + RATE BELOW!
Founder and Writer at Running to the Kitchen | About

Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




52 Comments

  1. That looks really good. My kids are happy to eat it dipped in egg and then panko crumbs and then cooked in coconut oil, but it would be nice to try something different for the hubs and myself.

  2. I actually really like tilapia so if you don’t and are still saying this is one of the biggest pros out of your challenge, I need to make it immediately.

  3. i feel same way about tilapia tooo but seems like this is one great recipe to try, I am so looking forward to read your overall post on this challenge!!!

  4. You’re right – tilapia is just one boring fish, but you made it amazing and delicious! I’m such a fan of fish, so this is absolutely my weeknight recipe. Yum!

  5. Thanks so much for posting this recipe; tilapia really is such a boring fish! I bet this would also be good on chicken breasts.

    Thanks again!

  6. I love how you just tell it like it is – tilapia really is the most boring BLAH fish there is. I’ll take your word on this one though – next week when I’m shopping I’m totally bringing home some tilapia!

  7. I usually go for the salmon as well, I’ll have to save some money on tilapia next time and try this out!

  8. Mmm, looks great! I LOVE tilapia, but probably because it’s cheap. This is similar to one of my favorite baked chicken recipes, which is coated in dijon and then crusted with walnuts and rosemary. My favorite pork chop recipe uses dijon, too! Dijon mustard is kind of a miracle worker, I think. :)

  9. I remember seeing your tweet (or was it on FB?) about how you wanted new ideas for salmon. I hear ya. Sometimes I get so bored with the same ol type of protein that I don’t even want it anymore. I think you did something great with this fish though! I started out as a pescetarian and I remember not giving Tilapia enough credit. I used to call it the “why bother?” fish :\ Mostly because I never thought it tasted like anything…or it only tasted like what you put on it. Just like tofu. So really, you found a delicious flavor combo that seems to have worked! And I continue to applaud you on the paleo thing – especially if you’re going to continue with it before your trip!