Panko & Almond Crusted Tilapia with Sauteed Chard & Prosciutto

Is it the onset of summer or are we almost a month into fall? I’m confused! One moment we’re faced with the threat of rain while the aroma of firewood fills the cool night air and the next we’re pulling the fans back out of storage as we endure very still, warm sleepless nights.  Sigh….

As much as I’m chompin’ at the bit to make a fat pot of homemade chili and sweet cornbread, the weather just isn’t calling for it. Not wanting to heat up my home anymore than it already was, I turned to a “one-pot” stove top meal.  And if I can find a way to work a pork product into my meal, you better believe I’ll do exactly that! 😉

Panko & Almond Crusted Tilapia with Spinach & Prosciutto!

Panko & Almond Crusted Tilapia with Sautéed Chard & Prosciutto

2 tilapia fillets
1/3 cup slivered almonds
1/3 cup panko (Japanese breadcrumbs)
1/2 teaspoon garlic powder
1/4 teaspoon salt
Olive oil
2 ounces prosciutto, diced
1 bunch Swiss chard, washed, dried and chopped

Lightly coat both sides of fish with olive oil.

Process almonds in a food processor until minced; place in a medium bowl. Stir in panko, garlic powder, and salt. Dredge fish in almond mixture, pressing to coat.

Heat approximately 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add fish to pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork. Remove from pan.

Add approximately 1 teaspoon oil to pan. Add prosciutto; saute 1 minute or until golden. Add chard; reduce heat to medium-low. Cover and cook 3 minutes or until tender, stirring after 2 minutes. Squeeze lemon over chard and fish and serve!

When in the mood for a light, yet satisfying meal, give Panko & Almond Crusted Tilapia with Sautéed Chard & Prosciutto a whirl! The crunch of the panko and almonds complements the fresh (never fishy tasting), firmness of the tilapia.  Preparing both the fish and the chard in one skillet, the chard picked up the excess panko and almonds that fell off the fish adding an additional element of deliciousness to the chard and crisped prosciutto. Outstanding!!

Panko & Almond Crusted Tilapia with Spinach & Prosciutto!

As a side note, head on over to BBOOK and click on their link for Homemade Snacks  where my Bacon Peanut Brittle post was published last Friday! I was ecstatic to hear the news!! What an honor!  Make sure to cast your vote for author of your favorite snack post out of the 5 published.  🙂


2 thoughts on “Panko & Almond Crusted Tilapia with Sauteed Chard & Prosciutto

    • It’s delicious, Cheryl! I think you’ll like it! 🙂 Another friend made Tilapia cooked in an orange juice reduction with lime, coconut and cilantro rice this week. I need to get the recipe for that one! It looked amazing!

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