Viki's Almond Encrusted Tilapia Fillets With Orange Sauce |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 2 |
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I recently learned I was diabetic. I once had trout at a restaurant that was almond encrusted with a Grand Marnier Sauce. I decided to create a recipe that used sugar free Torani Syrup and sugar free Orange Marmelade. Ingredients:
2 tilapia fillets |
1 tablespoon torani sugar-free almond syrup |
2 large egg whites |
1/2 cup almond flour |
salt and pepper |
1/4 cup sugar-free orange marmalade |
5 g butter |
1 teaspoon fresh parsley, finely chopped |
1 dash red pepper flakes (optional) |
Directions:
1. Preheat Oven to 400°.
2. Pre-spray iron skillet or baking dish with Pam.
3. Combine Almond Syrup and Egg Whites and Whip until stiff peaks.
4. I used a stick beater bouncing up and down gently to add air.
5. Gently fold in Almond flour until incorporated.
6. Rinse fresh fillet, then pat fillet dry and season with salt and pepper.
7. With spatula, coat one side of fillet with egg white mixture. Lay coated side down on skillet.
8. Top each fillet with more egg white mixture until fillet is totally encased with coating top and sides.
9. Bake 9 - 11 minutes until egg white mixture is starting to brown.
10. Remove from oven and serve on a bed of butterhead lettuce dressed with Sugar Free Raspberry vinaigrette.
11. Orange Sauce: Mix marmelade, butter, parsley and red pepper flakes together in small bowl and microwave for 30-60 seconds, stir well.
12. Spoon Orange Sauce on top of fillets and serve.
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