A trip to an olive oil and balsamic vinegar store in Middleburg, Virginia inspired November’s new food dish: tilapia dipped in blood orange extra virgin olive oil and coated in rice crumbs (like bread crumbs, but gluten free), cinnamon, and raw sugar with a agave nectar/tangerine sauce.
This was delicious and super easy. I didn’t use a recipe, I just threw stuff in a bowl and coated my fish filet. I would have preferred almonds instead of rice crumbs, but my bag of almonds was in my snack drawer at work so the crumbs had to do. I threw it on a pan and baked it for 20 minutes at 350 degrees.