More About This Recipe
Let's take a poll!
Okay, do you call it "crusted" or "encrusted?" I think I say it both ways. I know for sure I called it "crusted" today when I wrote this recipe. And I know for sure I've called it "encrusted" once before at a restaurant when I ordered this beef tenderloin ENCRUSTED with Spanish bleu cheese. But the times between then and now, I'm not rightly sure what I call it.
Wait, I was asking you, wasn't I?
Whatever you call it, I love anything and everything crusted. Except nostrils in the winter time. I don't like that crusty business. I'm so going to get edited for saying this.
Today we're encrusting and crusting a popular fish, the tilapia. But but but. It's not just any old crusting. We're mixing toasted ground almonds and Progresso panko breadcrumbs AND Parmesan cheese and some freshly chopped garden oregano. Crunchidy crunch crunch, dudes.
And you can't ask for anything more glorious when it's served with sautéed garden veggies, peppery watercress and fresh lime slices for that extra ZING that makes you SING.
(I love rhyming.)
Let's get crusty!