Almond Crusted Pan Sautéed Tilapia with the Easiest Lemon Creme Sauce

We celebrated our yearly Fat Tuesday this week with a bunch of yummy Creole food, the go-to menu with Shrimp Po’ Boys and Sausage Chicken Gumbo. Always finishing, of course, with a King Cake. (Imagine finding out that you ran out of purple sanding sugar the day of—good luck!)

Now the Lenten season is upon us and I love creating special meals for Friday’s during this time. If you aren’t able to get to a fish fry this year, I’ve got an amazing fish recipe to share! Simple and yet oh, so sophisticated and yummy. Delicate white fish, like walleye or tilapia, pan seared with a light and crispy almond coating, then drizzled with a rich and creamy lemon sauce. Can you say YUM!!?

This could very well become a go-to in your Creme recipe box. Serve with a side of rice pilaf or your favorite salad and you have yourself a perfect meal. Enjoy!
xoxo,

Paula

Almond Crusted Pan Sautéed Tilapia with the Easiest Lemon Creme Sauce

Ingredients:

6-8 Tilapia (or other whitefish!) filets

“Slap Ya Mama” seasoning, or seasoning of your chocie!

1 cup Wondra flour, to sprinkle

1/3 cup Crushed almonds

2 tbsp. Butter

2 tbsp. Olive oil

Lemon Cream Sauce:

3 tbsp. Butter

2 cloves Garlic, minced

2 cups Heavy cream

1 large Lemon, zested and juiced

Season the filets with Slap Ya Mama and with a light sprinkling of flour and crushed almonds, to coat. Heat a frying pan over medium heat. Melt butter and olive oil and lay filets skin-side down. Sauté both sides while reducing lemon cream sauce.

For the lemon cream sauce, combine the butter and garlic in a sauce pan over medium low. Once fragrant, add the heavy cream and lemon juice and zest. Reduce, and do not boil!

Drizzle over top of fish when ready to serve. Don’t forget extra sauce on the side! Enjoy!