Almond-Crusted Honey Dijon Tilapia

Almond-encrusted tilapia on a bed of polenta and a killer Honey-Dijon sauce. What’s not to love about this quick and easy dinner?

Almond-Crusted Honey Dijon Tilapia from The Food Charlatan

How do you pronounce the word “almond”? Just like “salmon,” right? English makes so much sense. ‘Merica.

I grew up pronouncing almond like salmon. My Grandpa Allen was an almond farmer, and that’s the way he (and many other almond farmers in the Central Valley) said it. Why? We may never know, but my mother, who grew up surrounded by almond orchards, still hasn’t kicked the habit. She’s always shocked when she hears any of her children pronouncing it the “wrong way.”

Almond-Crusted Honey Dijon Tilapia from The Food Charlatan

My Grandpa Allen always sold his almonds to Blue Diamond, so when they approached me about doing a post together I was pretty stoked. Here, have some almonds (that could very well be from your own grandfather’s orchards!) and use them in a recipe. Okay, twist my arm. SO COOL.

Almond-Crusted Honey Dijon Tilapia from The Food Charlatan

Grandpa Allen is passed away, but I just called my Grandma who still lives in their house out in the orchards. She said that the farmer she leases the land to still sells to Blue Diamond. Pretty awesome.

Almond-Crusted Honey Dijon Tilapia from The Food Charlatan

They sent me a can of Honey Dijon Almonds, and the minute I tasted them I knew I wanted to pair them with tilapia, because tilapia + nut crust = amazing. And when you add in the honey dijon part, well, game over. Don’t skip the sauce, it only has a few ingredients but it packs a punch.

Almond-Crusted Honey Dijon Tilapia from The Food Charlatan

My friend Kate tried this the day I made it, and she loved it. I forgot to be nervous about offering her fish. Normally I would be, because she is from the coast of Maine and only likes fish that is freshly caught. If it’s tasty to a self-proclaimed fresh-fish snob, then I say we’ve found a winner!

By the way, the creamy polenta is not mandatory, but highly recommended! I love polenta and always order it in restaurants, then wonder why I don’t make it at home. It’s super easy.

P.S. I haven’t forgotten about the Cubanos I promised–they are coming Thursday! Thanks for all the support on my Cuban Mojo Marinated Pork, by the way. It already has over 11,000 pins on Pinterest! Crazy right? :)

Do you guys give up? Or are you thirsty for more?
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Almond-Crusted Honey Dijon Tilapia with Creamy Polenta

Yield: Serves 2-4

Recipe by The Food Charlatan

Ingredients

    For the tilapia:
  • 4 6-oz tilapia filets, patted dry
  • salt and pepper
  • 2 tablespoons flour
  • 1 egg
  • 2 teaspoons dijon mustard
  • 1 tablespoon honey
  • 1 tablespoon water
  • 1 cup Blue Diamond Honey Dijon Almonds
  • 1/2 cup parmesan cheese, shredded
  • For the polenta:
  • 2 and 2/3 cup chicken broth*
  • 1/2 teaspoon dry mustard
  • 2/3 cup dry polenta
  • 1/4 cup parmesan, shredded
  • 1/4 teaspoon oregano
  • 1/4 teaspoon salt
  • 1 tablespoon cream
  • For the Honey Mustard sauce:
  • 1/3 cup Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1/4 teaspoon dried thyme
  • 1 tablespoon vinegar
  • 2 tablespoons honey

Instructions

  1. Preheat your oven to 400 degrees F.
  2. Lay out the tilapia on a dry work surface, and sprinkle with salt and pepper. Sprinkle with 1 tablespoon flour, then flip them over and repeat with more salt and pepper and the last tablespoon of flour.
  3. In a shallow plate or pie plate, combine 1 egg, 2 teaspoons dijon, 1 tablespoon honey, and 1 tablespoon water. Whisk well.
  4. In a food processor, add 1 cup Honey Dijon Almonds. Pulse until ground, see photos. Add the 1/ cup grated parmesan cheese and pulse to combine with the nuts. Add the nut mixture to another pie plate or shallow dish.
  5. Dip each filet into the egg mixture. Then dip it in the nut mixture, pressing gently. Make sure all of the fish gets coated.
  6. Coat a baking sheet with nonstick spray and place the fish on it in a single layer. Bake at 400 for 12-14 minutes or until browning on top and the fish flakes with a fork.
  7. Meanwhile, in a medium saucepan bring 2 and 2/3 cup chicken broth and 1/2 teaspoon dry mustard to a boil. Slowly whisk in the polenta. Turn the heat down to low.
  8. Whisk every couple minutes for about 20 minutes, or until the polenta has started to thicken. Add the parmesan, oregano, 1/4 teaspoon salt, and cream. Don't let your polenta sit too long before serving, because it will start to harden as it cools. If the tilapia isn't ready, leave the burner on low and stir every couple minutes.
  9. While the polenta cooks, add 1/3 cup dijon, Worcestershire, thyme, and vinegar to a small sauce pan. Stir together and cook until hot.
  10. Serve the tilapia over the polenta, and drizzle the sauce over the top.

Notes

* I used water and Better Than Bouillon.

You can always just use a knife to chop the almonds finely if you don't have a food processor.

http://thefoodcharlatan.com/2015/04/14/almond-crusted-honey-dijon-tilapia-creamy-polenta-recipe/

Almond-Crusted Honey Dijon Tilapia from The Food Charlatan

Blue Diamond sent me a tin of Honey Roasted Cinnamon Almonds too. I ate the whole can in the time it has taken you to read this sentence.

Some other recipes you might like:

Grilled Tilapia with Corn Salsa:

Grilled Tilapia with Corn Salsa | TheFoodCharlatan.com

 

Honey Salmon with Brown Butter Lime Sauce:

Honey Salmon with Browned Butter Lime Sauce from TheFoodCharlatan.com

 

Beer-Battered Fish Tacos:

Beer-Battered Fish Tacos

 Easy Parmesan Tilapia:

Easy Parmesan Tilapia from TheFoodCharlatan.com

More tilapia:

Honey Lime Tilapia from Mel’s Kitchen Cafe
Sweet and Spicy Tilapia from Farmgirl Gourmet
Coconut Crusted Tilapia from Six Sister’s Stuff

This post is sponsored by Blue Diamond Almonds. All opinions are my own. Thanks for supporting the brands that keep The Food Charlatan going!

Comments

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Comments

  1. says

    This looks amazing Karen! I haven’t had the honey dijon almonds yet but am totally addicted to the chili/lime and wasabi soy sauce ones (there’s two bags in my drawere here at my desk…) My husband always talks of his famous trout almondine but I have yet to see it in six years so it looks like I’ll have to make this instead! I’m thinking it’d be great on our seatrout, redfish, mahi, or red snapper.
    Emily @ Table & Hearth recently posted…Key Lime Pie with Browned Butter Crumb CrustMy Profile

    • says

      Ooh! I’ll have to try the chili/lime ones!! Yum. I love that your husband has a famous recipe that he’s never made for you, that’s kind of hilarious :) And I’m with you, I think this combo would work great with a variety of fish!

  2. Ursula says

    Hi Karen, I would love to try this; it sounds fantastic! But checking a few stores this morning — I hoped to make this for dinner tonight — that variety of Blue Diamond almonds is nowhere to be found. Is there any way that I can season regular almonds myself to get the same flavor?

    Many thanks, Ursula

    • says

      Hi Ursula! This dish will still turn out great with regular almonds if you can’t find the Honey Dijon version. Or you could try the Blue Diamond Roasted Almonds, or the Honey Roasted ones, that would be tasty too. If you feel like it, you could add a bit (maybe 1/8 or 1/4 teaspoon) of dry mustard to the almond mixture, but I think you could even omit it and it would still taste great. I hope you enjoy it!

  3. Misty says

    I can’t believe you’ve turned to the dark side! Paul sometimes has to translate for me because it literally feels like I’d be saying a bad word! Haha Besides, if you look in the Websters dictionary on how to pronounce it it’s pronounced like salmon. :)

    • says

      I know, I know, it’s a family betrayal of the worst kind. I gave in in college when I was having way too many conversations about almond pronunciation :) And you are so right, Webster’s says both ways are right! Ammon ftw!

  4. says

    I pronounce almonds the “right way” ALLLLLLmends. But as a joke, Shawn and I will refer to it the wrong way and say AAAAAAHmens. One of our many jokes that seem so lame, but they make us laugh. Love that your grandpa grew them! So neat! And this tilapia? Amazing!
    Natalie @ Tastes Lovely recently posted…Meet Our Baby Chicks!My Profile

  5. says

    I would be so excited to work with almonds too. Your gramps is smiling down at your right now. :) This tilapia looks so good. I’m gonna need to surprise my hubby with it. I’m not a big fish eater but he loves it!! Also can I tell you a secret. I’ve never made or eaten polenta. I know horrible right. What does it taste like? PS can we still be friends?
    Cyndi – My Kitchen Craze recently posted…Breakfast TacosMy Profile

  6. Janice says

    Grandpa is beaming right now! I hope my mom knows how to find your blog, she’ll love it, too :) That fish looks amazing, much better than the canned chicken and crackers I just ate for dinner!

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