Prep 10 mins
Cook 10 mins
A nice quick meal. You can prepare it as written or substitute any other white fish and sauteed asparagus for the snow peas.
- 709.77 ml snow pea pods, trimmed
- 4 (453.59-566.99 g) skinless fresh tilapia fillets
- sea salt
- fresh ground pepper
- 4.92 ml all-purpose flour
- 14.79 ml olive oil
- 29.58 ml butter
- 59.14 ml almonds, coarsely chopped
- 14.79 ml fresh parsley, snipped
- In a large saucepan, bring lightly salted water to boil.
- Add pea pods. Cook for 2 minutes. Drain and set aside.
- Meanwhile, season fish with salt and pepper on one side; sprinkle with flour.
- Heat a large skillet over medium-high heat.
- When the pan is hot (a drop of water should sizzle or roll) remove from heat and add olive oil, tilting pan to coat with oil.
- Return pan to heat and add fish (if necessary, cook fish half at a time).
- Cook fish for 4 to 5 minutes or until it is easy to remove with spatula.
- Gently turn fish and cook for 2 to 3 minutes more or until fish flakes easily when tested with a fork.
- Arrange peas on a serving platter; arrange fish on top of peas.
- Reduce heat to medium.
- Add butter to skillet. When butter begins to melt, stir in almonds.
- Cook for 30 to 60 seconds or until butter is melted and nuts are lightly toasted (do not let butter burn).
- Spoon butter mixture over fish fillets.
- Sprinkle with parsley.
We LOVED this recipe. The snow peas are a lovely base - bright, crisp and healthy. The fish is prepared simply. The topping of almonds in butter is a stunning and most delicious finish. This is a recipe I would be proud to serve guests; and feel wonderful doing so because it's so healthy. Thank you for posting!
This is my all time favorite! I usually use regular frozen peas since I have them on hand. Make this recipe (with pea pods)for those you want to impress. Great recipe, Riverlivin'.
This is a great recipe for those of us who grow our own snow peas! I used chopped walnuts in place of the almonds, and tossed some extra parsley in with the butter and nut topping. Thanks for posting Riverlivin [Updated 7/6/12 to add photo that shows the almond topping]