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Macadamia Crusted Tilapia with Pineapple Mango Salsa

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Tilapia crusted in macadamia nuts, baked, and then topped with mango pineapple salsa!

Ingredients

  • FOR THE FISH:
  • 1-¼ cup Macadamia Nuts
  • ½ cups Panko Bread Crumbs
  • 1 can (13.5 Oz. Size) Light Coconut Milk
  • 4 whole Tilapia Fillets
  • 4 pinches Salt
  • 1 whole Lime, Juiced
  • FOR THE SALSA:
  • 1-½ cup Diced Mango
  • 1-½ cup Diced Pineapple
  • ¼ cups Chopped Red Onion
  • 2 Tablespoons Chopped Cilantro
  • 1 Tablespoon Rice Vinegar
  • 1 Tablespoon Lemon Juice
  • 1 Tablespoon Finely Chopped Jalapeno Pepper (optional)

Preparation

1. Preheat oven to 350ºF. Grease or cover a large baking sheet with foil. Add the nuts and bread crumbs into a food processor and pulse until the nuts are finely crushed. Pour the mixture into a shallow bowl.
2. Pour the milk into a separate shallow bowl. Dip each fillet into the milk and then dip into the nut and bread crumb mixture. Place on the baking sheet. Sprinkle salt on top of each piece of fish. Drizzle some of the fresh lime juice over each fillet. Spray the top of each piece with cooking spray. Bake for about 12-15 minutes or until a light golden brown.
3. While the fish is baking, prepare the salsa. Add all ingredients into a bowl and mix to combine. Serve over the fish.

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Profile photo of Kelly Hernandez

Kelly Hernandez on 7.10.2012

This was WONDERFUL! I have been searching for different ways to prepare Tilapia and this was easy and delicious. I made it exactly as the recipe directed and it was a huge hit with my whole family! The salsa was amazing and could be eaten with a spoon all on its own! I purchased macadamia nuts that were dry roasted with sea salt, and if I use them again I will omit adding the salt to the fish before baking – but even with that it was an exceptional recipe, thanks for sharing!

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