Almond Crusted Tilapia with Beurre Blanc
Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Ingredients
Beurre Blanc Sauce
  • 3 tbsp dry white wine
  • 1 tbsp white wine vinegar
  • 1 tbsp minced shallots
  • 1 tsp thyme
  • 4 tbsp creme fraiche (sub heavy cream)
  • 1 tbsp unsalted butter
  • 2 tsp chopped fresh chives
  • 1 tsp lemon juice
  • Salt and pepper to taste
Tilapia
  • 2 tilapia fillets
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 2 tbsp bread crumbs
  • ⅓ cup sliced almonds
  • 1 tsp unsalted butter, melted
  • 1 egg, lightly beaten
Instructions
Beurre blanc
  1. Combine wine, vinegar, shallots, and thyme in a small saucepan over medium heat.
  2. Boil until liquid has evaporated.
  3. Stir in creme fraiche and boil 2 minutes while stirring.
  4. Decrease heat to low.
  5. Add butter and whisk until melted.
  6. Stir in chives, lemon juice, salt and pepper.
  7. Cover and keep on low heat.
Tilapia
  1. Preheat oven on broiler setting.
  2. Pat fillets dry with a paper towel, and season with salt and pepper.
  3. Heat oil and butter in a large skillet over medium-high heat.
  4. Saute fillets 2 to 3 minutes on each side, or until lightly browned.
  5. Transfer to a baking sheet, and cool 3 minutes.
  6. In the meantime, stir together bread crumbs, almonds and melted butter in a small bowl.
  7. Brush tops of fillets with egg, and spread almond mixture over the top.
  8. Broil fillets 1 to 2 minutes, or until browned (careful not to burn!!).
  9. Place fillets on to of jasmine rice, and spoon beurre blanc around it and drizzle on top.
Makes 2 fillets
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/almond-crusted-tilapia-with-beurre-blanc/