Pecan & Almond Crusted Tilapia on Bed of Spinach
Think Nutty! This crunchy, nutty dish will become a family favorite.
Ingredients:
1 lb fresh Tropical™ Tilapia fillets
1/2 cup finely chopped almonds
1/2 cup finely chopped pecans
1 Tbls. finely chopped parsley
2 Tbls. bread crumbs
2 eggs, beaten
1 scallion, finely chopped
2 Tbls. olive oil
2 garlic cloves, finely chopped
1 lb fresh spinach, cleaned & chopped
Directions:
Heat 1 Tbls. olive oil in a non-stick skillet over high heat, stir in garlic and scallions and sauté for 2 minutes, stirring constantly.
Add spinach and cook for an additional 3 minutes, just until wilted then transfer to a platter and set aside. Keep warm.
Heat 1 Tbls. olive oil in a non-stick skillet over medium high heat.
Combine the almonds, pecans, parsley and bread crumbs in a shallow dish.
Break eggs into a separate shallow dish and beat.
Dredge tilapia in eggs and then roll in the nutty mixture until thoroughly coated.
Sauté tilapia about 2 minutes on each side until it's cooked through and the coating is browned.
Place tilapia on top of wilted spinach, sprinkle with lemon juice and serve immediately.