Tonight's dinner reminded me of a fish amandine because the almonds added such a rich, nutty flavor to the tilapia. The recipe started by putting almonds, breadcrumbs, some herb seasoning blend and freshly ground black pepper in the food processor and were processed until finely ground. Some Dijon mustard was spread on the tilpia fillets before being dredged in the breadcrumb mixture. The breaded fillets went in a nonstick skillet in a little canola oil for a few minutes per side.
The side dish was Mashed Red Potatoes with Chives. We started by boiling some red potatoes until tender. We then added some finely minced garlic, light sour cream, skim milk, a little Brummel and Brown (yogurt-based spread), salt, and pepper and mashed everything together. Some chopped chives were finally stirred in before serving.
Each plate had a fish fillet, garnished with chopped parsley, and served with a lemon wedge, a mound of mashed red potatoes, and some steamed sugar snap peas.
It was a wonderful dinner; low calorie and healthy to boot.
I thought it would be fun to share my thoughts and favorite food tidbits with everyone using this medium. I love exploring different techniques and ingredients from around the world.
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