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.