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
- 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
- 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).
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.
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