Tilapia with Almond Crust

Makes 4 servings

Ingredients:

3/4 cup plain, dry bread crumbs
3/4 cup finely chopped almonds or your favorite nut
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 cup buttermilk
1/2 cup flour
4 tilapia or red snapper fillets, 6 ounces each
2 tablespoons oil
4 lemon wedges

Preparation:

Combine bread crumbs, almonds, salt, garlic power and black pepper in
a shallow dish. Pour buttermilk in another shallow dish. Pour flour on
a sheet of wax paper.

Rinse the fillets with water and pat them dry with paper towels.
Dredge the fillets in the flour, then dip them in buttermilk. Dredge
them in the almond mixture. Place the fillets on a small cookie pan
that has been dusted with a bit of the almond mix and chill for about
20 minutes for the almond crust to set.

Heat one tablespoon of oil in a skillet over medium-high heat. Add two
fillets, cook them about three minutes on each side until they are
browned and the fish flakes when tested with a fork.

Remove them to a platter to keep warm. Add the remaining tablespoon
of oil to the skillet and cook the remaining fillets. If you have a
large skillet, you can do all four at once. Serve with lemon wedges.






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