Go Fishin’ at ALDI

March 16, 2015 – Still keeping resolutions to cook more at home and eat healthfully? Chef Brigitte here with a recipe that will help you do both! I often come up with recipe ideas when a unique product catches my eye as I’m strolling the aisles of ALDI. Southern Grove Wasabi Almonds aren’t just delicious for snacking, but they are perfectly salted and spiced to use as a breading for chicken or fish. I turned them into almond flour in the food processor and added Millville Crispy Rice cereal for a delicate, crunchy breading that is wheatALDI 2-6005-free and oven-friendly.

I love the affordable seafood options at ALDI, especially their individually wrapped and frozen portions of tilapia or swai. Fish thaws so quickly, making it easy for me to throw together a healthy dinner on a weeknight with what I already have stocked at home. A quick vegetable sauté and blistered tomatoes are flavorful, fresh accompaniments for a meal that is colorful, light and super tasty.

Crispy Wasabi Almond Crusted Fish

Serves 2

Prep Time: 10 minutes

Cook Time: 25 minutes

Crispy Wasabi Almond Crusted Fish


1/2 cup Southern Grove Wasabi Almonds

1/2 cup Millville Crispy Rice cereal

1 Goldhen large egg, lightly beaten

2 fish filets such as Sea Queen Swai, Tilapia, or Flounder

Lime wedges, optional


  1. Preheat oven to 400 degrees.
  2. In the bowl of a food processor, finely chop the almonds to form coarse flour. Mix with the cereal and spread onto a large plate or shallow dish. Place the lightly beaten egg in a shallow dish and dip the fish filets on both sides, then press into the almond cereal mixture. Place onto a foil lined baking sheet and bake until fish flakes easily with a fork and coating is golden brown, about 7-12 minutes depending on the size and thickness of the fish. Top with Garlic Blistered Tomatoes and serve with Snappy Vegetable Sauté and lime wedges on the side.

Garlic Blistered Tomatoes


1/2 tsp Carlini Extra Virgin Olive Oil

1/2 cup grape tomatoes

3 cloves garlic, minced

3 tbsp. cilantro, chopped

Stonemill Essentials Sea Salt and Black Pepper Grinders, to taste


  1. Heat the olive oil in a medium sauté pan over high heat.
  2. Add the grape tomatoes and cook until skins are blistered and tomatoes burst, about 4-6 minutes. In the last minute or two of cooking, add the garlic and stir.
  3. Remove from heat, add the fresh cilantro, and season to taste with salt and pepper.

Snappy Vegetable Sauté


1/2 tsp Carlini Extra Virgin Olive Oil

1/2 red bell pepper, julienne

1/2 yellow bell pepper, julienne

1 cup sugar snap peas

2 tsp. Fusia Soy Sauce


  1. Heat the olive oil in a medium sauté pan over high heat.
  2. Add the red and yellow peppers and the snap peas. Cook for 3-4 minutes, shaking the pan often. Remove the pan from the heat and season with soy sauce.


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