 Fish Bites with Romesco Sauce
Makes 4 servings
|
|
|
|
Image © Publications International, Ltd.
|
|
Fish Bites with Romesco Sauce
|
|
|
|
Ingredients
|
|
1
|
slice crusty Italian bread
|
|
1
|
plum tomato, quartered
|
|
2
|
cloves garlic, peeled
|
|
3
|
tablespoons whole blanched almonds
|
|
2
|
tablespoons chopped pimiento, drained
|
|
1
|
tablespoon red wine vinegar
|
|
1/4
|
teaspoon paprika
|
|
1/4
|
teaspoon plus 1/8 teaspoon salt, divided
|
|
1
|
egg white
|
|
2
|
tablespoons all-purpose flour
|
|
1/2
|
teaspoon ground red pepper
|
|
1/3
|
cup ground almonds
|
|
1/2
|
pound tilapia fillets
|
|
|
|
|
|
|
|
|
|
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.
|
|
|
|
© Publications International, Ltd.
|
|
|
|
|
|
Printed
from fbnr.com
|
|
