A delightful and easy-to-make dish featuring tender tilapia fillets paired with crisp snap peas and a rich almond butter sauce.
Bring a large pot of salted water to a boil.
Adding a pinch of salt to the water enhances the flavor of the snap peas.
Add the snap peas to the boiling water and cook for 2 minutes. Drain and set aside.
Blanching snap peas keeps them vibrant and crisp.
Season the tilapia fillets with salt and pepper on both sides. Lightly coat them with flour.
Pat the fillets dry before seasoning to ensure a crispy crust.
Heat a skillet over medium-high heat and add olive oil. Once hot, place the tilapia fillets in the skillet.
Cook in batches if necessary to avoid overcrowding the pan.
Cook the tilapia for 4-5 minutes on one side until golden brown. Flip and cook for another 2-3 minutes until cooked through. Remove from skillet and set aside.
The fish is done when it flakes easily with a fork.
Reduce the heat to medium and add butter to the skillet. Stir in the sliced almonds and cook until the butter is melted and the almonds are lightly toasted.
Stir constantly to prevent the butter from burning.
Arrange the snap peas on a serving platter. Place the tilapia fillets on top and drizzle with the almond butter sauce. Garnish with parsley.
Serve immediately for the best flavor and texture.
