Two fillets of tilapia sitting cold and lonely in the freezer? A recipe for Roasted Almond Tilapia in The Gluten-Free Bible? Challenge accepted.
Roasted Almond Tilapia combines fish with Dijon mustard, two ultra-gross ingredients. Then there's the paprika on top. Not the end of the world, but certainly not ideal. On the (only) plus side, there are almonds!
Before I go on, I have a confession. The recipe asked for 6 ounce fillets. We had a 4.5 ounce and 4.1 ounce fillet. Turns out those extra couple ounces are really important.
Joey, once again, joined me on this adventure. We cooked the fish beautifully, especially for our first time. Other than that, we didn't get much right.
Yeah. That would be the rice flour....
I think it's the texture of fish that I dislike. Once I focused on the taste (after scraping off a bunch of flour), it's pretty palatable. The texture just feels vaguely slimy.
Somewhat ironically, the flavor combination of the tilapia and the mustard was the best part of the dish. The fish cut the spiciness of the mustard. I quite like the combination, actually.
The worst part was undoubtedly the thick layer of flour on top of it all. I can only assume that the flour and almond concoction was meant to be a crunchy exterior. My theory is that because our fillets were smaller, we should not have used the amount of flour that the recipe originally called for.
We tried to brush the flour off, but it was no use. The meal was pretty much ruined. I could only force about a third of it down my throat. It'll have to be a long time before we try this recipe again. The feeling of flour drying out my mouth is still too fresh in my mind. Maybe some other seafood dish? Joey really wants me to start liking shrimp....
But flour certainly is not something you'd ever want to eat unbaked or uncooked. Trust me.