6 Oz. - Tilapia fish

1 Oz. - Toasted almond pieces

8 Oz. - Whole butter

1 ea. - Lime

1 ea. - lemon

1 ea. - Orange

2 Tbl. - Fresh Cilantro

1 Oz. - Honey

2 Oz. - Rice Pilaf

3 Oz. - Mixed seasonal vegetables

1 ea. - Fresh Watercress sprig

Preparation

1. To make the almond crust start by zesting all of the fruit then finely mince. Then coarsley chop the nuts and mix the two together, finishing by seasoning with salt and pepper to taste.
2. For the compound butter, start by letting the butter soften at room tempeture. Then chop the cilantro and squeeze the juice from the citrus fruit. In a small mixing bowl blend the butter, honey, cilantro and citrus juice together then season with salt and pepper to taste. Then chill until further needed.
3. To cook the fish, start by heating a non stick pan and then add two table spoons of oil. Lightly dredge the fish in seasoned flour and sear on both sides. Remove the pan from the heat and top the fish with the almond crust, then finish in a 350 degree oven for five minutes or until the fish is lightly brown.
4. As soon as the fish comes out the oven place the compond butter on top of the fish. Assemble the plate with rice pilaf and seasonal vegetables then place the fish on top and garnish with watercress. (The butter will begin to melt from the heat of the fish)

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