Macadamia Crusted Tilapia Recipe

4 1 1
Macadamia Crusted Tilapia Recipe
Macadamia Crusted Tilapia Recipe photo by Taste of Home
Publisher Photo

Macadamia Crusted Tilapia Recipe

Read Reviews
4 1 1
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 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 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.
Originally published as Macadamia-Crusted Tilapia in Taste of Home December/January 2007, p32

Nutritional Facts

1 each: 681 calories, 51g fat (10g saturated fat), 135mg cholesterol, 233mg sodium, 44g carbohydrate (14g sugars, 6g fiber), 19g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Macadamia-Crusted Tilapia in Taste of Home December/January 2007, p32

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forMacadamia Crusted Tilapia

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
linsvin User ID: 1584655 66746
Reviewed Mar. 22, 2009

"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."

Loading Image