Almond Crusted Tilapia with Orange Beurre Blanc and Fresh Asparagus

By Foodiewife

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
• (just pulse whole or sliced almonds in a food processor)
• * 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

Details

Adapted from mykitchenaddiction.com

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).

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).

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).

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).