Thursday, August 26, 2010

Almond Crusted Tilapia

Nutritional Information

(per serving)

Calories 315

Total Fat 15g

Saturated Fat 1g

Cholesterol 0

Sodium 380mg

Total Carbohydrate 15g

Dietary Fiber 5g

Sugars --

Protein 33g

Calcium --

Yields: 4 main-dish servings

Total Time: 30 min

Oven Temp: 425


U.S. Metric Conversion chart

2 lemons

2 tablespoon(s) olive oil

1/2 teaspoon(s) salt

1/4 teaspoon(s) coarsely ground black pepper

4 (6 ounces each) tilapia fillets

1/4 cup(s) sliced natural almonds

1 small onion, chopped

1 bag(s) (12-ounce) trimmed fresh green beans

1 package(s) (10-ounce) sliced white mushrooms

2 tablespoon(s) water



Preheat oven to 425 degrees. From 1 lemon, grate 1 teaspoon peel and squeeze 3 tablespoons juice; cut second lemon into wedges. In cup, mix lemon peel and 1 tablespoon juice, 1 tablespoon oil, 1/4 teaspoon salt, and 1/8 teaspoon coarsely ground black pepper.

Spray 13" by 9" glass baking dish with nonstick spray; place tilapia, dark side down, in dish. Drizzle tilapia with lemon mixture; top with almonds, pressing them on. Bake 15 minutes or until tilapia turns opaque.

Meanwhile, in 12-inch skillet, heat remaining 1 tablespoon oil on medium-high 1 minute. Add onion and cook 5 to 6 minutes or until golden, stirring occasionally. Stir in green beans, mushrooms, water, 1/4 teaspoon salt, and 1/8 teaspoon coarsely ground black pepper. Cook about 6 minutes or until most of liquid evaporates and green beans are tender-crisp. Toss with remaining 2 tablespoons lemon juice. Serve bean mixture and lemon wedges with tilapia.

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