Dijon Almond Crusted Tilapia

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For the tilapia

• 2 or 3 fillets of tilapia (approximately 1 pound)
• 1/3 cup raw almonds
• ¼  cup Dijon mustard
• 1 tbsp honey
• ½ tsp paprika
• ½ tsp garlic powder
• Salt and black pepper
• Olive oil
• Chopped cilantro to garnish

For the Dijon sauce

• 1/3 cup Dijon mustard
• 1 tbsp honey
• 1 tbsp Worcestershire sauce ( optional)
• ¼ tsp dried thyme
• 1 tbsp apple cider vinegar

Directions

• Preheat the oven to 400 degrees and slightly grease a 9 x 13 baking dish.
• Place almonds in a food processor and pulse until finely chopped.
• Mix in paprika and set aside.
• In a small bowl, combine Dijon mustard with honey and mix.
• Rinse and pat the tilapia fillets dry.
• Sprinkle each side with garlic powder, salt and black pepper.
• Coat the bottom side of each fillet with mustard mixture.
• Sprinkle almond mix on top of mustard and press into the fish with fingers.
• Place each fillet into the baking dish with the coated side down.
• Repeat mustard coating and almond topping on the remaining top side of the fillet.
• Bake for 12 to 14 minutes or until fish flakes easily with a fork.
• Combine and mix the Dijon mustard, honey, Worcestershire sauce, apple cider vinegar, and dried thyme together in a small bowl to make the Dijon sauce and set aside.
• Top with Dijon sauce & fresh cilantro and serve

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