Tuesday, June 15, 2010
Citrus Tilapia Almondine
This recipe comes from The Food Network Magazine. The original recipe calls for trout, but I had tilapia at home so that is what I used. I included the original recipe from the magazine below. Here are my changes: I used tilapia instead of trout and I cooked only one piece in the foil (not a sandwich of 2). That is about it as far as changes go. Now, when I make it again I will use an additional orange and squeeze it over the fish. I will also use some zest from the orange over the almonds. This recipe is very light, fresh and sweet. I could definitely taste the orange in it and would recommend eating the orange with the fish (minus the peel). I served this fish with Jasmine rice. The hubby gave it an 8 out of 10. Enjoy!
Drizzle 2 sheets of foil with olive oil; sprinkle each with 1/4 cup sliced almonds and 3/4 teaspoon crushed coriander seeds. Brush four 6-ounce trout fillets with more olive oil; season with salt and pepper. Place each fillet, skin-side down, on top of the nuts. Top with a few orange slices (leave the peel on), then add another fillet, skin-side up, to form a trout sandwich. Sprinkle with more almonds and coriander seeds. Fold up the foil sheets and grill over high heat until the fish is just cooked through and the almonds are toasted, 8 to 10 minutes. Carefully loosen the almond crust from the bottom of the foil with a spatula.