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.

This was excellent!!!! I couldn't find hazelnuts (don't ask I'm a complete idiot when it comes to a grocery store), and also the flax seeds and grapeseed oil (I used regular oil instead)...but it still turned out delicious I made the mushrooms in cream and chives as well, and let me tell you this was great. It was the first time my boyfriend ever enjoyed a low-carb meal

For anyone that has not tried tilapia yet...it is excellent. Very mild, and not fishy at all.

Thanks for the recipe

Erin

(I have chicken marinating in the frig for the butter chicken recipe, which I making tomorrow) Let me tell you I feel like I have more options than ever within this diet (Aktins). I love it and I've definitely never loved a diet before.

I haven't seen Tilapia in the UK but when I was in Kenya we used to have Tilapia at least twice a week - it was sooo abundant in the Indian Ocean : almost always guaranteed to be cheap, plentiful and fresh supply.

I remember times when we used to get it straight from the fishermen as they walked in with their catch, light a little fire there and then and toast it on the coals : ummmmm

Thanks Bill - recipie looks good but the memories it triggered are even better
Take care.