Almond Crusted Tilapia with Lemon Butter Sauce

I made this for Mother's Day and it.is.fantastic! Definitely savory enough and different enough for a special occasion! I used tilapia, but any white fresh fish would work well. The sauce is worth the work! The recipe serves 2 and is from Bahama Breeze restaurant.

Almond Crusted Tilapia

2 Tbsp olive oil
4 tilapia filets
salt and pepper to taste
1/2 cup Almond Crust (recipe below)
1/2 cup Lemon Butter Sauce (recipe below)

Lightly season the filets on both sides with olive oil, salt, and pepper. Bake at 425 for 10 minutes. Top filets with Almond Crust and continue baking for an additional 7-10 minutes. Transfer filets to warm serving plate and top with hot lemon butter sauce.

Almond Crust

1 slice of fresh white bread
1/4 cup honey roasted sliced almonds (I used regular)
2 Tbsp butter, melted
1 tsp lemon juice
1 tsp chopped fresh parsley

Place slive of bread into a food processor or blender and pulse to make course bread crumbs. Measure out 1/4 cup of bread crumbs. Place all the ingredients in a small mixing bowl and mix to evenly combine. {This almost has a stuffing consistency and will need to be spooned and pressed onto the filets.}

Lemon Butter Sauce

1 Tbsp olive oil
1 tsp chopped garlic
2 Tbsp white wine
1/2 tsp Thyme
1 cup heavy cream
3 threads Saffron (super expensive! I did not use)
1 Tbsp lemon juice
2 Tbsp butter cubes, cold
salt and white pepper to taste
1 tsp cornstarch
1 tsp cold water

Add the oil to a heated small sauce pan. Add the garlic and saute for 30 seconds. Add the wine and thyme; reduce by half. Add the cream, saffron and lemon juice; bring to a boil and immediately reduce heat to low. Add the butter cubes and stir until combined. Mix the cornstarch and water in a small bowl and add slowly to the sauce, while stirring until thickened. Season the sauce with salt and white pepper to taste. Strain the sauce through a find mesh strainer and serve hot. {This is a most fantastic sauce! Totally makes the dish!}

Pesto

I have wanted to make homemade pesto for a long time now, and I'm not going to lie. This recipe is A-MAZING! It will not disappoint! I got the recipe from Chef Curtis Stone.

Pesto
1 1/2 bunches fresh basil leaves
4 oz toasted pine nuts (I didn't toast mine)
1/2 cup grated Parmesan cheese
1/4 cup extra virgin olive oil

Grind the basil, nuts, and cheese with morter and pestil, or food processor, until smooth paste forms.
Slowly add olive oil. Continue to blend until incorporated.

With pasta
Add to any type of pasta. Note: if the pasta is hot, it will melt the parmesan cheese in the pesto. Add fresh tomatoes for a great burst of flavor and color.

With tilapia
Season 4 filets with salt and pepper on both sides.
Heate a large saute pan over med-high heat. Add 1 T olive oil and cook fish 1 to 2 minutes on flesh side. Flip over and spoon the pesto generously over the filets.
Transfer the pan to the broiler. Broil for 2 to 3 minutes or until the fish is cooked through. Remove fish and allow to rest on a plate before serving.

With chicken
Dredge chicken breasts in an egg and water wash. Coat with panko bread crumbs. Cook in skillet over medium-high heat. Dice and add on top of pesto pasta.

***You can also use the pesto for brushetta.