Tilapia Amandine

Until recently, this was the ONLY way I cooked fish. I like it so much that I didn't feel the need to try another variety! But then I found the boursin option, and since then I've even just coated it in panko and pan fried. However, I do come back to my tried and true Amandine. This is from the Family Circle New Tastes for New Times cookbook.

You can make this with any white fish such as tilapia, cod, halibut etc. I use tilapia a lot because it goes on sale at an outrageously cheap price ($3/lb!) at my neighborhood grocery.

This dish comes together VERY fast. Have everything ready ahead of time. While the fish cooks (4 minutes!) you can saute some vegetables and you can honestly have dinner on the table in 10-15 minutes (including time to chop the veggies!). That's faster than the drive through line!

In a large skillet, heat the oil and butter over medium-high heat



until the butter melts. While it's melting, pat the fish dry using paper towels.



Lightly dredge the fillets in cornstarch



then add to the skillet. (You can probably only get 2 to fit in at a time.) Cook for 2-3 minutes



then carefully turn over to cook on the second side for 2 minutes



or until the fish flakes easily with a fork. (This will somewhat depend on the thickness of the filets; tilapia is rather thin.) Remove the fish from the pan and place on a plate - I usually cover it with an inverted plate to keep it warm. Repeat with the remaining fish. Then add the rest of the butter to the pan and reduce the heat to medium.



When the butter is melted, add the almonds.



Cook the almonds until they are lightly toasted, stirring constantly, then add the lemon juice



and the parsley. This will make an amazing sizzle! Stir for just a second to combine all the flavors, then top the fish with the almond mixture.



That's all there is to it - crunchy, salty, lemony and delicious. And freaky fast, as Jimmy John's would say.

Find more great ideas at Cookbook Sunday, What's Cooking Wednesday, Whatcha Makin' Wednesdays, Real Food Wednesday, It's a Keeper Thursday, Full Plate Thursday, Recipe Swap Thursday, Pennywise Platter Thursday, What's on Your Plate?.

Tilapia Amandine

2 Tbsp. cornstarch
1 tsp. salt
4 whitefish fillets, about 5 to 6 oz. each
1 Tbsp. olive oil
2 Tbsp. butter, divided
1/2 cup slivered almonds
1 tsp. dried parsley, or 1 Tbsp. fresh parsley, chopped
1 tsp. lemon juice

Combine cornstarch and salt on a small plate, or on waxed paper. Heat oil and 1 Tbsp. butter in a large skillet over medium high heat. Coat each fish fillet with cornstarch mixture and add fillets to the pan (probably only 2 at once). Cook 2-3 minutes on each side. Remove with a slotted spoon to a serving platter; keep warm. Repeat, if necessary, with remaining fish fillets.

Heat remaining 1 Tbsp. butter in skillet. Add almonds; cook 2-3 minutes or until almonds are lightly browned. Stir in lemon juice and parsley. Spoon almond mixture over fish. Serves 4.