3 cups snow pea pods, trimmed
4 4-5 ounce fresh skinless tilapia fillets
Sea Salt (in truth, sea salt is better in this situation)
Freshly ground black pepper (which I now have thanks to ash)
1 teaspoon all-purpose flour 1 tablespoon olive oil
2 tablespoons butter
1/4 cups sliced almonds
In a large saucepan bring lightly salted water to boiling. Add pea pods. Cook for two minutes. Drain and set aside.
Meanwhile, season fish with salt and pepper; sprinkle with flour (err on the side of more, not less). In a large skillet cook fish in hot oil over medium-high heat for 4-5 minutes or until fish is easy to remove with a spatula. Gently turn fish and cook for 2-3 minutes more or until fish flakes easily when tested with a fork. Place peas on serving plates; arrange fish on top of peas and keep warm.
Reduce heat to medium. Add butter to skillet. When butter begins to melt, stir in almonds. Cook and stir for 30-60 seconds or until almonds are lightly toasted (do not let butter burn). Spoon mixture over fish fillets.
Hint: I used frozen tilapia which was also delicious. To thaw fish, rinse and let sit in cool water for a few minutes. The recipe also suggest using perch, sole, or other white fish fillets.
Recipe from Better Homes and Gardens
