The Secret Ingredient (Vanilla): Almond-Crusted Tilapia with Vanilla Sauce

Name: The Secret Ingredient (Vanilla): Almond-Crusted Tilapia with Vanilla Sauce
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 158 milliliters dry white wine; 2 eggs, beaten with 2 tablespoons water; 237 milliliters all-purpose flour; 59 milliliters heavy cream; 473 milliliters panko; 4 servings Freshly cracked black pepper; 4 servings Fine sea salt; 2 shallots, chopped; 237 milliliters slivered almonds, finely chopped; 680 grams boneless and skinless tilapia fillets; 2 sticks unsalted butter, cubed and very cold; 1 vanilla bean; 4 servings Vegetable oil, for frying; 2 Tbsps white wine vinegar

The Secret Ingredient (Vanilla): Almond-Crusted Tilapia with Vanilla Sauce might be just the main course you are searching for. One serving contains 1097 calories, 51g of protein, and 73g of fat. This pescatarian recipe serves 4. A mixture of wine vinegar, shallots, flour, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert.

Instructions

Begin making the beurre blanc.

Ingredients you will need

Beurre Blanc

Put the shallots, vinegar, and wine in a medium saucepot. Split the vanilla bean, and scrape out the seeds.

Ingredients you will need

Vanilla Bean

Shallot

Vinegar

Seeds

Wine

Equipment you will use

Pot

Add the seeds and the pod to the pot, and cook over medium heat until there is barely any liquid left in the pot.

Ingredients you will need

Seeds

Equipment you will use

Pot

Whisk in the cream, and over low heat, add in the cold, cubed butter, a little bit at a time, whisking constantly until the sauce is thick and emulsified. Take off the heat, and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Butter

Cream

Sauce

Equipment you will use

Whisk

Bread and fry the fish.

Ingredients you will need

Bread

Fish

Mix together the panko and almonds. Season with fish with salt and pepper, then dredge in flour. Dip in the egg wash, and crust in the panko-almond mixture.

Ingredients you will need

Salt And Pepper

Almonds

Dip

All Purpose Flour

Panko

Fish

Egg

Heat about 1/4 cup vegetable oil in a wide skillet over medium heat until the oil shimmer. Fry the fish in 2 batches for about 2 to 3 minutes per side, using a slotted fish spatula to turn over the fish. Allow the fish to drain on paper towel.

Ingredients you will need

Cooking Oil

Fish

Equipment you will use

Paper Towels

Frying Pan

Spatula

Strain the beurre blanc, and serve it immediately alongside the hot fish.

Ingredients you will need

Beurre Blanc

Fish

Equipment

Ingredients

Servings:

158milliliters

dry white wine 2

eggs, beaten with 2 tablespoons water 237milliliters

all-purpose flour 59milliliters

heavy cream 473milliliters

panko 4servings

Freshly cracked black pepper 4servings

Fine sea salt 2

shallots, chopped 237milliliters

slivered almonds, finely chopped 680grams

boneless and skinless tilapia fillets 2sticks

unsalted butter, cubed and very cold 1

vanilla bean 4servings

Vegetable oil, for frying 2Tbsps

white wine vinegar

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir, Sparkling Wine

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Tilapia. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Thrive Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.