I’ve said recently that I’m on a fish-eating kick. I really love a light, not-fishy-tasting fish, and tilapia is just that. This version is “breaded” with finely-chopped delectable Macadamia nuts and then served with fresh pineapple/red pepper salsa. It’s summer on a plate, though I’m sure I’ll still yearn for it come Fall.
We baked ours as per the recipe’s instructions, but I’m sure you could grill it in foil, if that’s the method you prefer. Just adjust the cooking time accordingly.
{MACADAMIA-CRUSTED TILAPIA}
2 eggs
1/8 t. cayenne pepper
1 c. all-purpose flour
1 3/4 c. macadamia nuts, finely chopped
4 tilapia fillets (6 oz. each)
1 T. butter, melted (you can omit this if you want it to be more healthy)
PINEAPPLE SALSA
1 c. cubed fresh pineapple (can also used canned)
1/4 c. chopped sweet red pepper
3 T. thinly sliced green onions
2 T. sugar
1 jalapeno pepper, seeded and chopped
1 T. lime juice
1/2 t. minced fresh gingerroot (I left this out)
2 T. minced fresh cilantro
In a shallow bowl, whisk the eggs and cayenne. Place the 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 melted butter. Bake at 375 degrees Fahrenheit for 15-20 minutes or until fish flakes easily with a fork.
Meanwhile, for the salsa, combine the pineapple, red pepper, onions, sugar, jalapeno, lime juice and ginger; sprinkle with cilantro. Serve with fish.
**When cutting hot peppers, disposable gloves are recommended. Avoid touching your face. I didn’t use gloves and regretted it when taking my contacts out that night.
It’s beautifully colorful, healthy, and SO good!
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Here’s another delicious fish recipe:
-Amy
www.thestitchinmommy.com