Yeah, I know. I’ve disappeared for a while. And even longer than last time. I apologize. It’s taken me a lot longer to settle into this new apartment that I thought it would. And with all this mess, I haven’t been cooking much lately. But I do try my best as I hate eating out two days in a row. Few nights ago I made tilapia croquettes, which was fun. I typically eat tilapia as a filet so it was good to swap it up a bit and make it something else. I came across the recipe here and pretty much followed it straight through.
The pictures a little blurry…my bad. I guess I was really hungry that day and just wanted to get the picture taken so I can dig in.
I really was a fan of the aioli that went on top of the croquettes. Really gave it an extra degree of flavor. Adding this recipe to my rotation of foods. Yum.
I came across a similar recipe here a while back and ever since its been in the back of my mind.
I did modify the recipe a little bit. I didn’t measure out anything exactly this time (sorry), my heads a little out of it from this fever/sore throat I’ve come down with. First, in a bowl whisk an egg, which the tilapia filet will be dipped in. Then, in a separate bowl, cover the tilapia in the flour mixture consisting of salt, pepper, almond meal/flour, and some garlic powder. Put it on a skillet with coconut oil and let it cook 4-5 minutes on each side or so. Garnished with some basil and squeezed some lemon juice for added flavor.
As for the side, I roasted some asparagus and brussel sprouts. So simple, yet SO good – drizzle some coconut oil, salt, and pepper on both the asparagus and brussel sprouts. Let it bake for 15 minutes or so (asparagus) and 30ish minutes for the brussel sprouts.