Tuesday, July 23, 2013

Almond Dijon Tilapia

Why hello, deliciousness! I have been getting bored with my usual variations on tilapia (broiled or baked with citrus and/or vinegar) so I decided to venture out of my comfort zone into crusted. I grew up in a house full of picky people, myself included, where my mom often worked nights and my dad, while willing to cook, was not the most inspired chef. So I had never seen anything breaded and fried at home until the last couple of years. It's intimidating to me, in a way that othe reasonably advanced techniques (yeast baking) are not.
This was perfect as I found it, so I'll just send you to the recipe's author.

Thumbs up from Nigel!


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