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Macadamia Crusted Tilapia

Macadamia Crusted Tilapia
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
4 ServingsPrep: 20 min. Bake: 15 min.

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
© Taste of Home 2013

2 of 2

Macadamia Crusted Tilapia (continued)

Directions (continued)

  • with cilantro. Serve with fish. Yield: 4 servings (1-1/2 cups
  • salsa).
Nutrition 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013