Beat egg with the lime zest, pepper, and garlic well blended; set aside. Stir together ground almonds with Parmesan cheese in a shallow dish until combined; set aside. Dust the tilapia fillets with flour, shake off excess. Dip the tilapia in egg, then press into the almond mixture.
Melt butter with olive oil in a large skillet over medium heat; Cook tilapia in melted butter & olive oil until golden brown on both sides, about 3 minutes per side. (Butter easily burns so clarified the butter first, this way it won’t burn)
Transfer the tilapia on top of thinly sliced fanned out granny smith apples, next to a nice helping of my the grilled corn blackberry salad. Then “drizzle” with my becon maple reduction sauce over the fish and serve.