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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
Macadamia Crusted Tilapia
Macadamia Crusted Tilapia Recipe photo by Taste of Home
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  • Total Time
    Prep: 20 min. Bake: 15 min.
  • Makes
    4 servings (1-1/2 cups salsa)

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.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
1 each: 681 calories, 51g fat (10g saturated fat), 135mg cholesterol, 233mg sodium, 44g carbohydrate (14g sugars, 6g fiber), 19g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

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Reviews

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Average Rating:
  • linsvin
    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.

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