Tilapia with Green Beans Amandine Recipe

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Tilapia with Green Beans Amandine Recipe
Tilapia with Green Beans Amandine Recipe photo by Taste of Home
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Tilapia with Green Beans Amandine Recipe

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Publisher Photo
Japanese bread crumbs give tilapia a light, crispy coating that doesn’t overpower the delicate fish. Lemony green beans are the ideal complement to this delightful entree. —Taste of Home Test Kitchen
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min.

Ingredients

  • 4 tilapia fillets (6 ounces each)
  • 1/2 teaspoon salt
  • 1 large egg
  • 1-1/4 cups panko (Japanese) bread crumbs
  • 3/4 teaspoon dried parsley flakes
  • 3/4 teaspoon dried thyme
  • 2 tablespoons butter
  • 1 tablespoon plus 2 teaspoons olive oil, divided
  • 1 teaspoon cornstarch
  • 1 can (14-1/2 ounces) chicken broth
  • 4 garlic cloves, minced
  • 4 teaspoons lemon juice
  • 3/4 pound fresh green beans, trimmed
  • 1/4 cup slivered almonds, toasted

Directions

Sprinkle fillets with salt. In a shallow bowl, whisk the egg. In another shallow bowl, combine the bread crumbs, parsley and thyme. Dip fillets in egg, then coat with crumb mixture.
In a large skillet, cook fillets in butter and 1 tablespoon oil over medium heat for 5-6 minutes on each side or until golden brown and fish flakes easily with a fork. Remove and keep warm.
In a small bowl, combine the cornstarch, broth, garlic and lemon juice until blended; set aside.
In the same skillet, saute beans in remaining oil until crisp-tender. Stir cornstarch mixture and pour over beans. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened.
Sprinkle with almonds. Serve with fish. Yield: 4 servings.
Originally published as Tilapia with Green Beans Amandine in Simple & Delicious December/January 2011, p11

Nutritional Facts

1 each: 384 calories, 18g fat (6g saturated fat), 153mg cholesterol, 900mg sodium, 18g carbohydrate (3g sugars, 4g fiber), 38g protein.

  • 4 tilapia fillets (6 ounces each)
  • 1/2 teaspoon salt
  • 1 large egg
  • 1-1/4 cups panko (Japanese) bread crumbs
  • 3/4 teaspoon dried parsley flakes
  • 3/4 teaspoon dried thyme
  • 2 tablespoons butter
  • 1 tablespoon plus 2 teaspoons olive oil, divided
  • 1 teaspoon cornstarch
  • 1 can (14-1/2 ounces) chicken broth
  • 4 garlic cloves, minced
  • 4 teaspoons lemon juice
  • 3/4 pound fresh green beans, trimmed
  • 1/4 cup slivered almonds, toasted
  1. Sprinkle fillets with salt. In a shallow bowl, whisk the egg. In another shallow bowl, combine the bread crumbs, parsley and thyme. Dip fillets in egg, then coat with crumb mixture.
  2. In a large skillet, cook fillets in butter and 1 tablespoon oil over medium heat for 5-6 minutes on each side or until golden brown and fish flakes easily with a fork. Remove and keep warm.
  3. In a small bowl, combine the cornstarch, broth, garlic and lemon juice until blended; set aside.
  4. In the same skillet, saute beans in remaining oil until crisp-tender. Stir cornstarch mixture and pour over beans. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened.
  5. Sprinkle with almonds. Serve with fish. Yield: 4 servings.
Originally published as Tilapia with Green Beans Amandine in Simple & Delicious December/January 2011, p11

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MY REVIEW
cyounce User ID: 2118537 193624
Reviewed Jul. 2, 2012

"The whole family enjoyed this recipe...will definitely make again. I used frozen green beans as that's all I had on hand & they were great."

MY REVIEW
KJ903 User ID: 4512626 131181
Reviewed Dec. 12, 2010

"'Simple and Delicious'!!!!"

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