Pecan & Almond Crusted Tilapia on Bed of Spinach
Think Nutty! This crunchy, nutty dish will become a family favorite.
Ingredients:
- 1 lb fresh Tropical" Tilapia fillets
- 1/2 cup finely chopped almonds
- 1/2 cup finely chopped pecans
- 1 Tbls. finely chopped parsley
- 2 Tbls. bread crumbs
- 2 eggs, beaten
- 1 scallion, finely chopped
- 2 Tbls. olive oil
- 2 garlic cloves, finely chopped
- 1 lb fresh spinach, cleaned & chopped
Directions:
Heat 1 Tbls. olive oil in a non-stick skillet over high heat, stir in garlic and scallions and saute for 2 minutes, stirring constantly.
Add spinach and cook for an additional 3 minutes, just until wilted then transfer to a platter and set aside. Keep warm.
Heat 1 Tbls. olive oil in a non-stick skillet over medium high heat.
Combine the almonds, pecans, parsley and bread crumbs in a shallow dish.
Break eggs into a separate shallow dish and beat.
Dredge tilapia in eggs and then roll in the nutty mixture until thoroughly coated.
Saute tilapia about 2 minutes on each side until it's cooked through and the coating is browned.
Place tilapia on top of wilted spinach, sprinkle with lemon juice and serve immediately.
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