Macadamia Crusted Tilapia Recipe

Macadamia Crusted Tilapia Recipe photo by Taste of Home

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A refreshing pineapple salsa complements these crispy golden fillets. The colorful entree will make an impression with guests. I like to garnish each fillet with whole macadamia nuts. —Jennifer Fisher, Austin, Texas

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Macadamia Crusted Tilapia Recipe

Prep: 20 min. Bake: 15 min.

Yield: 4 Servings

20 15 35

Ingredients

2 eggs
1/8 teaspoon cayenne pepper
1 cup all-purpose flour
1-3/4 cups macadamia nuts, finely chopped
4 tilapia fillets (6 ounces each)
1 tablespoon butter, melted
PINEAPPLE SALSA:
1 cup cubed fresh pineapple
1/4 cup chopped sweet red pepper
3 tablespoons thinly sliced green onions
2 tablespoons sugar
1 jalapeno pepper, seeded and chopped
1 tablespoon lime juice
1/2 teaspoon minced fresh gingerroot
2 tablespoons minced fresh cilantro

Directions

In a shallow bowl, whisk eggs and cayenne. Place flour and macadamia nuts in separate shallow bowls. Coat tilapia with flour, then dip in egg mixture and coat with nuts.
Place on a greased baking sheet; drizzle with butter. Bake at 375° for 15-20 minutes or until fish flakes easily with a fork.
Meanwhile, in a small serving bowl, combine the pineapple, red pepper, onions, sugar, jalapeno, lime juice and ginger; sprinkle with cilantro. Serve with fish. Yield: 4 servings (1-1/2 cups salsa).

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1 serving (1 each) equals 681 calories, 51 g fat (10 g saturated fat), 135 mg cholesterol, 233 mg sodium, 44 g carbohydrate, 6 g fiber, 19 g protein.

Originally published as Macadamia-Crusted Tilapia in Taste of Home December/January 2007, p32

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Macadamia Crusted Tilapia

Macadamia Crusted Tilapia

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(1-1) of 1 reviews

Reviewed on Mar. 22, 2009 by linsvin

Alot going on with the different flavors...hard to taste the fish. Make sure you finely ground the nuts and apply lightly on the fillets. Will make again but not smother the fish with the salsa.