This recipe originally called for catfish, but neither Greg nor I like catfish, so I substituted tilapia fillets. The recipe came from the February 07 issue of Eating Well magazine, a subscription to which I got as a Christmas present. I am really enjoying it. You'll see more recipes from this magazine in the future. :o)
Last night was the second time I've made this recipe, so I knew it would go over well. I'm trying to serve fish at least once a week, and keep beef to once a week. Some weeks that works better than others.
I served this with couscous cooked in chicken broth, and French cut green beans.
1 Tbs. plus 1 1/2 tsp evoo, divided
1 Tbs. butter
1/4 cup sliced almonds
3 cloves garlic, thinly sliced
1/2 C low-fat milk
1 large egg, lightly beaten
1/3 C flour
1/2 tsp salt
1/2 tsp cayenne pepper
1 pound catfish, divided into four portions
2 Tbs. lemon juice
1 Tbs. fresh parsley, chopped
Heat 1 Tbs. oil and the butter in a small saucepan, over med. heat. Add almonds and garlic and cook until they just start to turn brown. Set aside.
Combine milk and egg in a shallow dish; combine flour, salt, and cayenne in another shallow dish. Dip fish in milk mixture, then in flour mixture. Shake off excess flour.
Heat remaining oil in a large non-stick skillet over medium heat. Add fish and cook until lightly browned and opaque in the center, 4-6 minutes each side.
Return the pan with garlic-almond sauce to heat. Add lemon juice and heat through, 1-2 minutes. Pour the sauce over the fish, sprinkle with parsely, and serve.