Earthy flaxseed and nutty-sweet almond flour are a delicious gluten-free breading for tilapia or chicken. Stick to medium heat so it doesn't burn.
Cut each tilapia fillet in half lengthwise. Add to a large bowl with beaten egg; toss to coat.
Combine ground flaxseed, almond meal, salt, garlic powder, paprika, and ground red pepper in a large ziplock bag. Remove fish from egg, shaking off excess; place in bag, and shake to coat.
Heat a large nonstick skillet over medium. Add canola oil; swirl to coat. Add fish; cook 3 minutes on each side or until fish flakes easily when tested with a fork.
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