Macadamia-Crusted Tilapia Fillets with Pineapple Chutney

Macadamia-Crusted Tilapia Fillets with Pineapple Chutney

Ready in 45 minutes
6 review(s) averaging 3. 60% would make again

Top-ranked recipe named "Macadamia-Crusted Tilapia Fillets with Pineapple Chutney"

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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.

"OMG!! I made this with Mahi Mahi instead of Tilapia and because I am allergic to coconut I omitted that. I added panko to the nuts to give it a little more texture. We all loved it, with and without the chutney. Oh, and I used fresh pineapple instead of canned which I think cut back on some of the sweetness of the chutney."

- jlburgart

Ingredients

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CHUTNEY
1/4 cup dry sherry or apple juice
1/4 cup White wine vinegar
2 tablespoons Honey
1 8-oz can pineapple chunks; drained
1 tablespoon fresh ginger; grated
1 1/2 teaspoons Chili powder
TILAPIA
1 Egg
1 tablespoon milk
1/4 teaspoon salt; divided
1/4 teaspoon freshly ground pepper; divided
1 cup finely chopped macadamia nuts
2 tablespoons fresh thyme; finely chopped, or coconut thyme
1 teaspoon Ground ginger
2 tablespoons All-purpose flour
2 fillets tilapia; (4 to 5 oz fillets)
2 tablespoons olive oil
1 tablespoon coconut; shredded

Original recipe makes 2

Servings  

Preparation

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

Credits

Added on Award Medal
Calories Per Serving: 802 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews for Macadamia-Crusted Tilapia Fillets with Pineapple Chutney

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I didn't like this at all. The flavor of the macadamias was too mild.
Shawna23 1 year ago
melmelp99 2 years ago
OMG!! I made this with Mahi Mahi instead of Tilapia and because I am allergic to coconut I omitted that. I added panko to the nuts to give it a little more texture. We all loved it, with and without the chutney. Oh, and I used fresh pineapple instead of canned which I think cut back on some of the sweetness of the chutney.
jlburgart 2 years ago
My eldest daughter didn't care for the sweetness of this dish. The other daughter liked it and so did I. Had my husband been here I think he would not have liked it either due to sweet flavor. : /
Faemystique 4 years ago
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 7 years ago
[I posted this recipe.]
kilikini1 8 years ago
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