Macadamia-Crusted Tilapia Fillets with Pineapple Chutney

100% would make this recipe for Macadamia-Crusted Tilapia Fillets with Pineapple Chutney again.

In anticipation of a trip to Hawaii, member Sandra M. Smith wanted to make a meal with a tropical flair. She chose fish for the main course and, in keeping with the spirit of the islands, decided to coat it with macadamia nuts instead of the traditional bread crumbs. The results were delicious and helped make the waiting a little more bearable.

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

3 chefs marked this Macadamia-Crusted Tilapia Fillets with Pineapple Chutney recipe as Favorite
4 chefs marked this as Try Soon
Recipe look good to you?

Macadamia-Crusted Tilapia Fillets with Pineapple Chutney Ingredients

CHUTNEY	1/4 teaspoon salt divided
1/4 cup dry sherry or apple juice	1/4 teaspoon freshly ground pepper divided
1/4 cup white wine vinegar	1 cup finely chopped macadamia nuts
2 tablespoons honey	2 tablespoons finely chopped fresh thyme or coconut thyme
1 (8-oz.) can pineapple chunks drained	1 teaspoon ground ginger
1 tablespoon grated fresh ginger	2 tablespoons all-purpose flour
1 1/2 teaspoons chili powder	2 (4- to 5-oz.) tilapia fillets
TILAPIA	2 tablespoons olive oil
1 egg	1 tablespoon shredded coconut
1 tablespoon milk

Instructions for Macadamia-Crusted Tilapia Fillets with Pineapple Chutney

1. In small saucepan, combine sherry, vinegar and honey; bring to a boil over medium-high heat. Add pineapple. Reduce heat to low; simmer 5 minutes or until pineapple is tender. Pour mixture through strainer, reserving liquid. Place pineapple in medium bowl; cool.
2. Pour reserved liquid into same saucepan; add grated ginger and chili powder. Boil over medium-high heat 5 minutes or until slightly thickened; pour into small bowl. Let stand until cool. If desired, use fork to mash pineapple slightly; pour cooled sherry mixture over pineapple. Refrigerate until ready to serve.
3. Heat oven to 300F. In another medium bowl, whisk together egg, milk, 1/8 teaspoon of the salt and 1/8 teaspoon of the pepper. Place nuts in shallow bowl; stir in thyme, ground ginger, remaining 1/8 teaspoon salt and remaining 1/8 teaspoon pepper. Place flour on plate. Dust tilapia fillets with flour; dip in egg mixture to coat. Press tilapia into nut mixture, pressing all sides to coat well.
4. Heat oil in large ovenproof skillet over medium-high heat until hot. Add tilapia; cook 2 to 4 minutes or until brown. Turn tilapia. Place skillet in oven; bake 3 to 5 minutes or until tilapia just begins to flake. Sprinkle with coconut; serve with chutney.
2 servings

Main Ingredient: FishCuisine: Hawaiian

More like this...