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Ingredients
- For the Almond Crusted Tilapia:
- 2 * 2 tilapia filets, cut in half lengthwise
- 1/2 * 1/2 cup flour
- 1 * 1 egg
- 1 * 1 tablespoon milk
- 1 * 1 cup chopped/ground almonds
- * Kosher salt
- 1 * 1 tablespoon unsalted butter
- For the Beurre Blanc:
- 1 * 1 shallot, minced
- 1/2 * 1/2 cup white wine (whatever you like to drink)
- 1/4 * 1/4 cup freshly squeezed orange juice
- 8 * 8 tablespoons cold unsalted butter (cut into 8 pieces)
- * Kosher salt
Preparation
Step 1
Set up the standard stations for crusting the tilapia. Place the flour in one bowl, almonds in another bowl, and whisk together the milk and egg in a third bowl. Season all three with salt. Pat the tilapia dry and dust each piece with flour, shaking off any excess. Transfer each piece of tilapia to the milk and egg mixture, and evenly coat, allowing any excess to drip off. Finally, coat the tilapia with the ground almonds, pressing to cover each side evenly. Transfer the tilapia to a plate or a baking sheet and let rest for a few minutes (if you’re pressed for time, you can probably skip this, but I usually find that it helps to do the breading ahead of time and give it some time to rest before cooking).
Meanwhile, to make the sauce, combine the shallot, wine, and orange juice in a small sauce pan. Bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until the liquids have reduced and the mixture is syrupy. Reduce the heat to low, and add the pieces of butter one at a time, whisking vigorously over the heat and then off the heat for a few moments with each piece. You want to keep the temperature warm enough to emulsify the butter, but not so hot that the sauce comes apart. Once each piece of butter has been added to the sauce, season to taste with the salt. The sauce can be kept warm in a mixing bowl over a pot of simmering water or in a thermos.
After the tilapia has rested, melt the butter in a skillet over medium heat. Add the crusted tilapia to the pan and cook for 3-4 minutes on each side, turning very gently so that the fish doesn’t break. The almond crust will become golden brown and the fish should be tender and flaky on the inside.
Serve the tilapia over the steamed asparagus, topped with the orange beurre blanc sauce. Enjoy!