1. Preheat oven to 350°F. Lightly grease baking sheet. Set aside.
2. For sauce, place bread, tomato, garlic and almonds on baking sheet. Bake 12 to 15 minutes or until almonds are lightly browned. Transfer ingredients to food processor; process using on/off pulsing action just until ingredients are coarsely chopped. Add pimiento, vinegar, paprika and 1/8 teaspoon salt. Process until almost smooth. Place sauce in small bowl; set aside.
3. Lightly beat egg white in small bowl. Combine flour, red pepper and 1/4 teaspoon salt in shallow bowl. Place ground almonds in second shallow bowl.
4. Cut tilapia fillets into four 1-1/2-inch pieces. Coat fish in flour, shaking off excess. Dip into egg white; roll in almonds until evenly coated.
5. Arrange fish on baking sheet. Bake 18 to 20 minutes or until fish is golden brown and begins to flake when tested with fork. Serve immediately with sauce.
Note
Slivered almonds can be substituted for the whole almonds. In step 2, bake them on a separate baking pan for 8 minutes or until lightly browned,stirring once.
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