The Recipes

Crusted Tilapia with Lemon Beurre Blanc and Green Beans

From making my nut and cheese coated grapes, I had some chopped nuts leftover.  Hello, nut-crusted fish.  I had a combination of pecans and walnuts left from my Gameday Grapes.


- 1 tilapia fillet
- 1/4 c. chopped nuts, toasted
- 1 egg, beaten
- 1/4 c. flour
- Handful of green beans, trimmed
- 1 clove garlic, pasted
- 1 roma tomato, diced
- 1/2 large shallot, diced
- 1 T. apple cider vinegar
- Splash white wine
- 2 T. heavy cream
- 2 T. unsalted butter
- 1/2 lemon, zested and juiced
- salt
- pepper
- olive oil

Preheat the oven to 350 degrees.  Start a medium pot of water heating to bring it to a boil.  Get out another small pot for the buerre blanc.

In a small skillet, heat 1-2 T. of olive oil.  Season the tilapia with salt and pepper, and set up a traditional breading station:  three shallow plates with flour in one, the beaten egg in another, and the nuts still on the baking sheet.  Coat the tilapia on each side first with flour, then the egg, and finally the nuts.

Cook the tilapia for 2-3 minutes one each side to achieve a nice crust, then transfer the pan to the oven for 5-6 minutes to cook through.

When you first put the tilapia in to start cooking, soften the shallots, salting them after a moment, in the small saucepan with the vinegar until it has disapated.  Deglaze the pan with the white wine.  During this time, keep an eye on your fish and turn appropriately.  Drop the green beans into the salted boiling water when you flip the tilapia.

Once you transfer the tilapia to the oven, add the butter to the sauce and whisk.  As it thickens, add the lemon zest.

Drain the green beans, and quickly toss with the tomatoes and garlic.  Plate the green beans.  Remove the sauce from the heat, continuing to whisk.

Remove the fish from the oven and plate with the green bean medley.  Drizzle the lemon buerre blanc over the top of the fish.