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.
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.
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|Serving Size: 1 Serving (570g)|
|Recipe Makes: 2|
|Calories from Fat: 535 (67%)|
|Amt Per Serving||% DV|
|Total Fat 59.4g||79 %|
|Saturated Fat 10.8g||54 %|
|Monounsaturated Fat 43.4g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 161.9mg||50 %|
|Sodium 227.1mg||8 %|
|Potassium 845.5mg||22 %|
|Total Carbohydrate 42.9g||13 %|
|Dietary Fiber 8.7g||35 %|
|Sugars, other 34.2g|
|Protein 32.9g||47 %|
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Calories per serving: 802
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