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?
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.”
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.
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.
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.
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? :)
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:
Honey Salmon with Brown Butter Lime Sauce:
Honey Lime Tilapia from Mel’s Kitchen Cafe
Sweet and Spicy Tilapia from Farmgirl Gourmet
This post is sponsored by Blue Diamond Almonds. All opinions are my own. Thanks for supporting the brands that keep The Food Charlatan going!
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Almond-Crusted Honey Dijon Tilapia with Creamy Polenta
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 & 2/3 cups 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
- Preheat your oven to 400 degrees F.
- 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.
- In a shallow plate or pie plate, combine 1 egg, 2 teaspoons dijon, 1 tablespoon honey, and 1 tablespoon water. Whisk well.
- 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.
- Dip each filet into the egg mixture. Then dip it in the nut mixture, pressing gently. Make sure all of the fish gets coated.
- 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.
- 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.
- 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.
- While the polenta cooks, add 1/3 cup dijon, Worcestershire, thyme, and vinegar to a small sauce pan. Stir together and cook until hot.
- Serve the tilapia over the polenta, and drizzle the sauce over the top.
Notes
Nutrition
So I don’t normally love fish … but when it’s crusted in something then I can do it! And this definitely fits that bill! That honey mustard sauce sounds awesome …. and over polenta?? Gosh I love polenta!
This looks beautiful Karen!
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?
That crust though. So crunchy and toasty — love it! The perfect use for these ALLmonds ;)
Way to stand your ground Ashley. :) :)
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!
That crust on the fish sounds perfect! I love a crunchy top on my fish!
I agree Julia! Crunchy fish is the best! Thanks for stopping by :)
I love tilapia! This looks delicious with the creamy polenta! :D
Thanks Jess!! Creamy polenta is totally underrated :)
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. :)
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!
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
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!
I just adore tilapia! Such a genius idea to crust it with the honey dijon nuts. Pinning!
Thanks so much Jen! It was a winner dinner for sure :)
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.
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!
My mouth is watering just at the title of this recipe…and those honey nuts? I would demolish that whole container in one sitting!
Yeah Meg, it was a real struggle not eating the entire can before using it in my recipe, haha! Needless to say they are GONE now. :)
Great way to add more fish to my weekly menu — thanks!
No problem Julianne! Hope you enjoy!
Blue Diamond nuts are the BOMB! I swear though, those flavored nuts in the tins? Weeeeeell….they make those tins way too small that’s all I have to say. Haha!
I LOOVE that you coated this fish with almonds and dijon! It looks so ultra-crispy and flavorful. I’ve gotta try this!
I’m totally with you Sarah! They need to make bigger tins for Serious Almond Lovers :) Thanks girl!
This is such a beautiful dish. So flavorful with the almonds and Dijon. Love the history behind the almonds, your grandmother still living in the orchards. Very cool. Can’t wait to try this Karen!
Thanks Allie! I love going out there to see my Grandma, especially in February when all the trees are in bloom. I should make this for her!