Almond Encrusted Tilapia Fillets

I once went to a great restaurant near Breckinridge, CO and they served an almond encrusted trout with a Grand Marnier sauce. It was divine. But being diabetic, I had to find another sauce. SF Orange Marmalade does the trick.

Viki's Almond Encrusted Tilapia Fillets
(serves 2)

Ingredients:

2 4oz tilapia fillet (or trout or any fish of your choice)
1 T Torani Sugar Free Almond Syrup
2 lg egg whites
1/2 cup almond flour
Salt and Pepper to taste

Orange Sauce: (Mix together in bowl and microwave for 1 minute, stir well)

1/2 cup SF Polaner Orange Marmelade
1 T butter
1 T cup fresh parsley, finely chopped
a dash of red pepper flakes (optional)
 
Directions

Preheat Oven to 400°
Pre-spray iron skillet or baking dish with Pam.

1. Combine Almond Syrup and Egg Whites and Whip until stiff peaks.
       I used a stick beater bouncing up and down gently to add air.
   
2. Gently fold in Almond flour until incorporated.
   
3. Rinse fresh halibut fillet, then pat fillet dry and season with salt and pepper.
   
4. With spatula, coat one side of fillet with egg white mixture. Lay coated side down on skillet.
   
5. Top each fillet with more egg white mixture until fillet is totally encased with coating top and sides.

6. Bake 9 - 11 minutes until egg white mixture is starting to brown

7. Remove from oven and serve on a bed of butterhead lettuce dressed with Sugar Free Raspberry vinaigrette.

8. Spoon Orange Sauce on top of fillets and serve.