1/3 cup chopped almonds
1/3 cup bread crumbs
1/3 cup flour
½ cup flour
½ teaspoon white pepper
½ teaspoon garlic powder
½ teaspoon kosher salt
½ teaspoon cayenne pepper
½ cup buttermilk
2 –8 oz. portions tilapia
2 Tablespoons olive oil
1 ½ cup fresh or frozen raspberries, thawed
½ cup Chambord liqueur (black raspberry liqueur)
¼ cup sugar
1 cup cooked rice
Heat oven to 350°F.
On a plate, combine almonds, breadcrumbs, and 1/3 cup flour.
On a second plate, combine ½ cup flour, white pepper, garlic powder, kosher salt, and cayenne pepper.
Pour buttermilk into a shallow bowl.
Dredge fish fillets in seasoned flour, then dip in buttermilk, and then into the almond mixture.
Heat 2 Tablespoons olive oil in skillet.
Add coated fish and brown on each side, about 1 – 2 minutes.
Transfer fish to baking dish and bake for 10 minutes.
Meanwhile, place raspberries, liqueur and sugar in a saucepan and bring to a boil. Remove from heat, and with an immersion blender, partially puree mixture.
To serve- place fish fillet on bed of rice. Spoon raspberry sauce round rim of plate. Pass extra sauce.
Makes 2 servings.