Dijon Almond-Crusted Tilapia

Dijon Almond Crusted Tilapia | windykitchen

Ugh, is it really Monday morning already? I had one of those great weekends with no big plans and lots of relaxing and low-key fun. I slept until 10! I read 1.5 books! I went running and bike riding! I met friends for drinks! I made a nice, healthy dinner! (not this tilapia though. some pasta with red peppers and goat cheese, stay tuned).

Here’s the thing I don’t get about weekends like this — in theory, a relaxing, fun-filled weekend should leave you refreshed and invigorated and ready for the work week, right? Well, you know as well as I do that that is wrong, wrong, WRONG. Those are the worst Mondays of all — the Mondays after the best weekends.

As grim as this Monday morning looks right now, there is a bright spot at the end of it. You know what’s waiting for us at the end of this workday? The Bachelorette finale! You’re as excited as I am, right?

Right?

Whatever. If not, maybe a super-fast tilapia recipe will get your engines running!

DIJON ALMOND-CRUSTED TILAPIA (recipe from Running to the Kitchen)

2 filets of tilapia
1/3 cup almonds
1 tsp smoked paprika
salt and pepper
1/4 cup Dijon mustard
1-2 tbsp coconut oil, for frying

1. Place almonds in food processor and process until finely crumbed (20 seconds or so). Combine almonds and paprika in shallow dish.
2. Pat tilapia filets with paper towels to remove any moisture, then season them generously with salt and pepper. Spread mustard on both sides of each filet and transfer to the dish with the almond mixture, pressing to coat on both sides.
3. Heat coconut oil in skillet over medium heat (you can sub with olive oil if you like). Once oil is hot, add filets to skillet and cook 3 minutes per side, or until fish is cooked through. Serve warm.

Quick and easy — just add a side salad or some roast veggies, and you’re set!

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