Wednesday, March 21, 2007

Tilapia Amandine

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.

Catfish Amandine

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.

1 comment:

Barbara Allen Moore said...

This looks great! We're trying to add fish to our diet as well but its so hard to get any with flavor. Everythings forzen and flat. Eating Well magazine is great I had a subscription years ago and made recipes from it. They have also published a book of all their best recipes. Also try Vegetarian Times for a few alternative meals. Even if you don't want to eat all vegetarian at a meal there are great recipes that would work for side dishes. Like cauliflower gratin which is very simple just chunks of cauliflower covered most of the way by heavy cream, whatever cheese you like a little salt and pepper.Cook till tender. The cream will naturally thicken when hot so no thickener is needed. Use sliced parsnips or turnips if you don't like califlower. We use turnips more now they taste like potatoes with a slightly different texture. Enjoy!