Adapted from Rachel Ray’s recipe. This was delicious served with the fresh Pico de Gallo salsa!
- 4 tilapia filets
- 1 1/2 cups almond flour or finely ground almonds
- 2 eggs
- 3 TBS butter
- Heat large non-stick skillet (I love the "Green pans" for this) with 1 TBS olive oil, melt the butter in the oil.
- When the foam subsides, coat the fish in the egg, then dredge in the almond flour.
- Cook until the fish is browned and opaque in the center, about 3 minutes per side. (a little longer if it is on the thicker side)