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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.
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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:
Fish
Cuisine:
Hawaiian
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I really liked the crunchiness. My husband did not like the chutney, but loved the fish. I liked them both and I'm not a big fish person.
pomperson
on Jan 15 2007 1:17AM
[I posted this recipe.]
kilikini1
on Jan 25 2006 1:15PM
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