Servings: 4

2 filets of tilapia (about 1 pound) 2 filets of tilapia (about 1 pound)
1/3 cup whole almonds ⅓ cup whole almonds
1/4 cup Dijon mustard ¼ cup Dijon mustard
1 teaspoon smoked paprika 1 teaspoon smoked paprika
salt & pepper salt & pepper
coconut oil for pan-frying coconut oil for pan-frying
parsley / lemon for garnish parsley / lemon for garnish
rice or pasta primavera for serving rice or pasta primavera for serving

Place almonds in a food processor and process until finely chopped. About 20 seconds. Transfer chopped almonds to a shallow dish. Add paprika and mix together.  Place almonds in a food processor and process until finely chopped. About 20 seconds. Transfer chopped almonds to a shallow dish. Add paprika and mix together.
Season the tilapia filets generously with salt & pepper. Spread mustard on both sides of the filet and then transfer to the almond mixture to coat both sides.  Season the tilapia filets generously with salt & pepper. Spread mustard on both sides of the filet and then transfer to the almond mixture to coat both sides.
Heat coconut oil in a skillet over medium heat.  Heat coconut oil in a skillet over medium heat.
Once hot, place the filets in the skillet and cook for about 3 minutes per side or until the fish is cooked through. Exterior should be browned and crispy but not burnt. Serve warm and garnish with parsley or lemon.  Once hot, place the filets in the skillet and cook for about 3 minutes per side or until the fish is cooked through. Exterior should be browned and crispy but not burnt. Serve warm and garnish with parsley or lemon.