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Almond Flour Cheese Crusted Tilapia with Veggie Couscous
A quick, budget‑friendly keto dinner featuring pan‑fried tilapia coated in almond flour and Pecorino Romano, served over a low‑carb veggie “couscous” of zucchini, cauliflower and green pepper, finished with lemon and a touch of red chili.
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Critical Success Points
- • Ensure the pan is hot (≈350°F) before adding the fish to get a crisp crust.
- • Do not overcrowd the skillet; fry fillets one at a time if necessary.
- • Press the almond‑flour mixture firmly onto the fish so the coating does not fall off.
Safety Warnings
- • Hot oil can cause severe burns – use a splatter guard and keep a lid nearby.
- • Make sure the fish reaches an internal temperature of 145°F for safe consumption.
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