Seafood with a kick! Sriracha almond crusted tilapia is satisfyingly crunchy and bursting with flavor.
Hey guys! I told ya I’d be popping in to say hello while I’m out of the country! Right now I’m exploring the coast of Ireland and am pretty sure I never want to leave. Ever.
Before I left for my trip, I received samples of Sriracha Blue Diamond Almonds. I’m not sure if you know how I feel about sriracha but it involves some serious love and infatuation. Sriracha is basically god’s best gift to man. So to serve up almonds with some sriracha heat? Genius. Addicted at first crunch.
I tasted them as soon as Steve asked me what’s for dinner? Not having any plan whatsoever, I was inspired by these nuts and thought how delicious they would be as a crust on fish. So, my answer was sriracha almond crusted tilapia! Steve was psyched. I just love the crunchy texture these almonds adds to the flaky tilapia. And how the bold sriracha heat of these nuts adds so much flavor to the fish! And it’s ridiculously easy to make. It took me about 10 seconds to make the coating. You literally just pop these nuts in the food processor and you’re good to go!
- 1 lb tilapia fillets
- 2 tbsp lemon juice
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 cup Sriracha Blue Diamond Almonds
- 2 tbsp olive oil
- Season fish with salt and pepper and lemon juice.
- In a food processor, add almonds and pulse until finely chopped. Spread chopped almonds out onto a plate.
- One fillet at a time, press both sides of fish down into the almonds to create a crust.
- Heat olive oil over medium-high heat in a large sauce pan. Cook tilapia for about 5 minutes on each side, or until flaky.
Tell me, have you ever tried almond crusted fish before?
Hungry for more seafood? Try my easy slow-cooked salmon recipe.