butter-almond-crusted fishwiches
(1 rating)
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I so love fish, and I love it as a sandwich! This tasty dish is sure to please the fish flavor buds! Recipe Source~ rachaelraymag.com
(1 rating)
yield
4 serving(s)
prep time
10 Min
cook time
15 Min
Ingredients For butter-almond-crusted fishwiches
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2 Tbspdijon mustard
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2 Tbsppickle relish
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1 Tbsphoney
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1/4 cplus 1 tablespooon vegetable oil
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1/2head small cabbage or 1/2 pound shredded slaw mix
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salt and pepper
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1/2 csliced almonds, toasted
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1 cbreadcrumbs
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2 Tbspchopped fresh thyme or 1 1/2 teaspoons dried thyme
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flour, for coating
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2eggs, beaten
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4fillets tilapia
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3 Tbspbutter
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juice of 1 lemon
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8 slicegood-quality white bread or split rolls of choice, toasted
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salt-and-vinegar or black-pepper potato chips
How To Make butter-almond-crusted fishwiches
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1In a medium bowl, whisk the mustard, relish and honey. Whisk in 1/4 cup oil. Add the cabbage and season with salt and pepper; toss.
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2Using a food processor, grind the almonds. Stir in the breadcrumbs and thyme. Place in a shallow bowl. Place the flour and beaten eggs in 2 other shallow bowls. Halve the tilapia fillets crosswise, making 8 small pieces of fish. Pat the fish dry and season with a little salt. Dip the fish first in the flour, then in the beaten egg, then in the breadcrumb mixture.
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3In a large skillet, heat the remaining 1 tablespoon oil, 1 turn of the pan, over medium heat. Add the butter to melt. Add the coated fish and cook, turning once, until brown and crisp, 3 minutes per side. Douse the fish with the lemon juice. Stack 2 pieces of fish and a big pile of the slaw on the toast. Halve the sammies and serve with the potato chips. 16 points per serving (not including bread or chips)
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