This was wonderful and we each (even my almost eight year old) had a huge fillet of Tilapia encrusted with the lovely ground almond crust, sauteed in lots (it seemed to me) butter. I had made a hollandaise earlier in the week and thought it would be interesting to use that as the "glue" for the crumbs, rather than the egg yolk. I think this worked fine, but didn't try it so have nothing to compare it with. The fish was rather thick and we needed to put it back in the pan to cook more thoroughly - covered worked well. I think the fish was so thick it didn't lend itself well to sauteing. The flavor was so good though and was even better with some sliced almonds sauteed in the pan with the leftover butter. I don't know if anyone else had this happen, but when I squeezed on some lemon juice, it made a great sizzle. It was quite exciting. I may excite easily though!
|happy fillets, slathered with hollandaise|