This is the dinner that I had last night. (P.S. 8/9/05: I had this at a local restaurant…some of my readers thought that I actually made this for dinner! Maybe someday in the future. :)) Almon-Encrusted Tilapia with Amareto Butter Sauce and Fresh Berries For sauce: 1/4 cup amaretto 2 cups heavy cream 1/4 cup unsalted butter at room temperature, divided salt ground white pepper For fish: 1 2/3 cups sliced almonds (about 5 oz.) 2 T all -purpose flour, plus more for dredging salt ground white pepper 1 pinch ground red (cayenne) pepper 1 1/2 teaspoons lemon-pepper seasoning 2 T beaten egg 1/4 cup milk 4 tilapia fillets (about 7 oz. each), rinsed and patted dry 2 T butter, divided Cooked wild-rice blend 1 cup coarsely chopped strawberries, divided To prepare sauce: Warm amaretto in a small skillet over medium heat; when amaretto begins to bubble, quickly touch the surface with a lighted match and flame the amaretto. When flames subside, set aside. In a heavy sauce pan, cook cream over medium heat, stirring constantly, until thichened and reduced by about half. Stirring constantly, add butter, about 1/2 T at a time. (Adding butter too fast will cause the sauce to curdle.) Stir in amaretto and salt and pepper to taste. Set sauce aside in a warm place. (Makes about 1 1/3 cups sauce. ) To prepare fish: Preheat the oven to 400 degrees. In a food processor, grind almonds to the consistency of coarse meal. Add 2 T four, 1/4 teaspoon salt, 1/8 teaspoon white pepper, cayenne and lemon-pepper; pulse to combine well. Pour additional flour into a shallow bowl for dredging. To make an eg wash, stir together egg, milk, 1/8 teaspoon salt and a pinch of whilte pepper. Dredge each fillet in flour, coat with egg wash, then coat with almond mixture, pressing firmly to adhere. Place 1 T butter in each of 2 large ovenproof skllets; place over medium-high heat until butter melts. Add fish to the skillets; saute until bottom is golden brown, about 3 minutes. Turn fish; transfer skillets to oven and cook 7 to 9 minutes, until fish flakes easily. Arrange each fillet on a bed of rice, drizzle with about 1/4 amaretto Sauce, and top with 1/4 cup strawberries.

August 6, 2005 by | 11 Comments

This is the dinner that I had last night. (P.S. 8/9/05: I had this at a local restaurant…some of my readers thought that I actually made this for dinner! Maybe someday in the future. :))

Almon-Encrusted Tilapia with Amareto Butter Sauce and Fresh Berries

For sauce:
1/4 cup amaretto
2 cups heavy cream
1/4 cup unsalted butter at room temperature, divided
salt
ground white pepper

For fish:
1 2/3 cups sliced almonds (about 5 oz.)
2 T all -purpose flour, plus more for dredging
salt
ground white pepper
1 pinch ground red (cayenne) pepper
1 1/2 teaspoons lemon-pepper seasoning
2 T beaten egg
1/4 cup milk
4 tilapia fillets (about 7 oz. each), rinsed and patted dry
2 T butter, divided

Cooked wild-rice blend
1 cup coarsely chopped strawberries, divided

To prepare sauce: Warm amaretto in a small skillet over medium heat; when amaretto begins to bubble, quickly touch the surface with a lighted match and flame the amaretto. When flames subside, set aside. In a heavy sauce pan, cook cream over medium heat, stirring constantly, until thichened and reduced by about half. Stirring constantly, add butter, about 1/2 T at a time. (Adding butter too fast will cause the sauce to curdle.) Stir in amaretto and salt and pepper to taste. Set sauce aside in a warm place. (Makes about 1 1/3 cups sauce. )

To prepare fish: Preheat the oven to 400 degrees. In a food processor, grind almonds to the consistency of coarse meal. Add 2 T four, 1/4 teaspoon salt, 1/8 teaspoon white pepper, cayenne and lemon-pepper; pulse to combine well. Pour additional flour into a shallow bowl for dredging.
To make an eg wash, stir together egg, milk, 1/8 teaspoon salt and a pinch of whilte pepper.
Dredge each fillet in flour, coat with egg wash, then coat with almond mixture, pressing firmly to adhere.
Place 1 T butter in each of 2 large ovenproof skllets; place over medium-high heat until butter melts. Add fish to the skillets; saute until bottom is golden brown, about 3 minutes. Turn fish; transfer skillets to oven and cook 7 to 9 minutes, until fish flakes easily. Arrange each fillet on a bed of rice, drizzle with about 1/4 amaretto Sauce, and top with 1/4 cup strawberries.

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