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. :))<\/p>\n
Almon-Encrusted Tilapia with Amareto Butter Sauce and Fresh Berries<\/p>\n
For sauce:
\n1\/4 cup amaretto
\n2 cups heavy cream
\n1\/4 cup unsalted butter at room temperature, divided
\nsalt
\nground white pepper<\/p>\n
For fish:
\n1 2\/3 cups sliced almonds (about 5 oz.)
\n2 T all -purpose flour, plus more for dredging
\nsalt
\nground white pepper
\n1 pinch ground red (cayenne) pepper
\n1 1\/2 teaspoons lemon-pepper seasoning
\n2 T beaten egg
\n1\/4 cup milk
\n4 tilapia fillets (about 7 oz. each), rinsed and patted dry
\n2 T butter, divided<\/p>\n
Cooked wild-rice blend
\n1 cup coarsely chopped strawberries, divided<\/p>\n
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. )<\/p>\n
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.
\nTo make an eg wash, stir together egg, milk, 1\/8 teaspoon salt and a pinch of whilte pepper.
\nDredge each fillet in flour, coat with egg wash, then coat with almond mixture, pressing firmly to adhere.
\nPlace 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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 … Continue reading