food, recipe

honey roasted chipotle almond crusted tilapia with blue diamond

This post is sponsored by Blue Diamond Almonds 

So, okay, the first thing I have to tell you is that I sort of did this a little backwards in that I cooked the fish first. Now that I’m eating meat again I’m trying to expand my horizons and — never having been a big sea food fan in the past — took a chance and purchased a bag of tilapia fillets from the grocery store. I baked the fillets unseasoned or anything and only after I took them out of the oven did I realize that they were kinda, well, bland and needed a bit of flavor.

Now, I’m a Blue Diamond Tastemaker and just the other week they sent me samples of two of their flavors from their honey line of products.

The Honey Roasted Vanilla I immediately turned into nut butter but I wasn’t quite sure what to do with the Honey Roasted Chipotle. But then, see, I had these tilapia fillets that needed just a bit of something and….


I went on the hunt for recipes and while most call for a whole host of seasonings, as long as you’re using one of the many Blue Diamond flavored almond varieties you probably won’t need anything else to add flavor. That means this is a ridiculously easy recipe and one that is also super yummy. I pan-fried them this time around but next time (and oh yes, there will be a next time. Probably sooner rather than later) I may try baking instead.

Honey Roasted Chipotle Almond Crusted Tilapia 
2 eggs
1 cup almonds
8 tilapia fillets 
1/4 cup flour (I was out of all purpose so just used whole wheat)
Beat the eggs in a bowl. Set aside.

Use a blender or food processor to grind the almonds. Spread out in a shallow dish.

Dust the tilapia fillets with flour then shake off excess. Dip the tilapia in the egg, then press into the almond mixture.

Melt butter in a large skillet over medium-high heat. Cook tilapia in melted butter until golden brown on both sides. Serve.

I paired mine with green beans and some corn on the cob and made for a delicious dinner for the rest of the week.

Love from the ashes,
Lady Lazarus

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