Tilapia is a very firm and extremely mild, yet with a distinct flavor, white fish that is starting to appear in stores left and right. I devised this quick low-carb crust to cook it in.
Ingredients for 4 persons: 6 hazelnuts (.6 ECC), 6 almonds (.6 ECC), 1 tablespoon coriander seeds (0.7 ECC), 1 tablespoon flax seeds (.8 ECC), 1/2 teaspoon black pepper from the mill, 1/2 cup heavy cream (3.3 ECC), 3 tablespoons butter, 1 tablespoon grapeseed oil, 4 6-oz. tilapia fillets, salt, Cayenne.
Preparation: Combine the hazelnuts, almonds, coriander seeds, flax seeds, and black pepper in a small frying pan. Toast them over medium heat for about 3 minutes and grind into a coffee grinder. Spread them out onto a plate. Put the cream into a small bowl. Melt the butter with the oil over medium heat in a large non-stick frying pan. Meanwhile season the tilapia with the salt and Cayenne. Dip one side into the heavy cream and press it onto the low-carb mixture. Once the butter foam has subsided, place the fillets into the frying pan coated side down and cook it for 2 to 3 minutes.~ Then turn the fish fillets onto the non-coated side and cook them for another 4 to 6 minutes.~ Once the fish is cooked, transfer it to a serving dish or serving plates coated side up. If you have any coating mix left, you can dust the fillets with it or add a little chopped nuts for decoration and serve immediately. Suggested side: Mushrooms in cream and chives.
Total ECC: 6; per person: 1.5 ECC.