Braxton Seafood Grill Almond Encrusted Costa Rican Tilapia with Chambord Raspberry Sauce

Source: Chef John Cosnotti, Braxton Seafood Grill, Oak Brook, Illinois

1/3 cup chopped almonds
1/3 cup panko (Japanese bread crumbs)
1/3 plus 1/2 cup flour, divided
1/2 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 teaspoon cayenne pepper
1/2 cup buttermilk
2 portions (8 ounces each) tilapia
2 tablespoons olive oil
1 1/2 cups fresh or frozen raspberries
1/2 cup Chambord liqueur
1/4 cup sugar or 1 1/2 tablespoons artificial sweetener
1 cup cooked rice

Heat oven to 350 degrees F.

On a plate combine the almonds, panko and 1/3 cup flour.

On a second plate combine the 1/2 cup flour, white pepper, garlic powder, kosher salt and cayenne pepper. Pour buttermilk into a shallow bowl.

Dredge the tilapia fillets in the seasoned flour, dip in buttermilk and then into almond mixture.

Heat 2 tablespoons vegetable oil in a skillet and add tilapia, browning on each side, about 1 to 2 minutes. Transfer filets to oven-proof dish and bake for 10 minutes.

In the meantime, place the raspberries, liqueur and sugar in a saucepan and bring to a boil. Remove from heat and with an immersion blender partially puree mixture.

To serve divide rice between two plates and top with tilapia. Spoon sauce around rim of plate and pass extra sauce.

Serves two.