I will have to try that one. The best fish I ever had was almond crusted tilapia with some sort of raspberry sauce. If anyone has any idea how to create that one, would love to hear it!
Let me repost this one. I missed a couple things. Here is the corrected recipe: 4 6oz. tilapia fillets 1 tbsp. fresh ginger minced 1/4 cup soy sauce 2 tbsp. sesame oil 1 bunch scallions 1/4 tsp. pepper 1) Preheat oven to 425 degrees 2) Place each fillet on its own piece of aluminum foil, measuring 12 inches wide by 15 inches long 3) Evenly distribute the ginger, soy sauce, sesame oil, scalloions and pepper on each fillet 4) Fold the aluminum foil and tightly crimp the edges to seal 5) Place packeds on baking sheet in a single layer. Bake 10 to 12 minutes, until foil is puffed and fish is opaque in the middle. Serves 4.
The tilapia with raspberry sauce sounded wonderful so I did a little digging around the culinary web and found a couple recipes that just might fit the bill. The almond crusted fish recipe actually calls for halibut, but I have no idea why it wouldn't work for tilapia. And besides, I'd bet tilapia has a lot less fat than halibut. :wink: I'll post a review when I try it.... or you post yours if you try it before me. I'm the only one in my household who eats fish, so it may take me awhile. [u:95016a856f][b:95016a856f]Savory Raspberry Sauce[/b:95016a856f][/u:95016a856f] 4 shallots, chopped 2 cups canned low-salt chicken broth (or fish stock if available) 2/3 cup dry red wine (cabernet or merlot) 2/3 cup frozen raspberries 2 teaspoons (or more) sugar 1/4 teaspoon ground allspice Olive oil as needed Sauté shallots over medium heat in 1-2T of olive oil until soft, about 3 minutes. Add broth, wine, raspberries, 2 teaspoons sugar and allspice. Boil until sauce thickens enough to coat spoon, scraping up browned bits and crushing raspberries, about 12 minutes. Strain wine sauce into small bowl. Season sauce to taste with salt and pepper; add more sugar, if desired. [u:95016a856f][b:95016a856f]Almond Crusted Halibut[/b:95016a856f][/u:95016a856f] 1 cup sliced almonds, chopped 1/4 cup chopped fresh parsley 1 tablespoon grated lemon peel 1/2 teaspoon salt 1/8 teaspoon ground black pepper 1/2 cup all purpose flour 6 6-ounce skinless halibut fillets 1 large egg, beaten to blend 2 tablespoons olive oil 1 tablespoon butter Mix almonds, parsley, lemon peel, 1/2 teaspoon salt, and 1/8 teaspoon pepper on plate. Place flour on another plate. Sprinkle halibut with salt and pepper. Dredge filets in flour, shaking off excess. Lightly brush 1 side of filet with beaten egg. Press brushed side of filet into almond mixture, pressing lightly to adhere. Arrange filets nut side up, on baking sheet. Melt 1 tablespoon butter with 1 tablespoon oil in each of 2 heavy large skillets over medium heat. Add half of halibut to each skillet, almond-coated side down, and cook until crust is brown, about 5 minutes. Turn halibut over. Sauté until halibut is cooked through, about 5 minutes. Transfer to plates. Heat sauce and lightly spoon over the filets before serving.