3 pieces (about 6 ounces each) Tilapia filets
1 teaspoon salt
Freshly ground pepper
1/2 cup dry roasted macadamia nuts, finely chopped
1/2 cup panko breadcrumbs
1/3 cup flaked or shredded unsweetened coconut
2 tablespoons chopped fresh parsley
1/4 teaspoon ground ginger
1 egg, whisked
4 tablespoons vegetable oil
Lemon wedge
Heat oven to 450 degrees. Pat fish dry. Sprinkle with salt and pepper to taste.
Mix chopped nuts, breadcrumbs, coconut, parsley, ginger, 1/2 teaspoon salt and pepper to taste in a shallow dish. Put egg and remaining 1/4 teaspoon salt into another shallow dish
Dip fish into egg wash; let excess drip off. Coat fish on both sides in nut crumb mixture.
Heat oil in large skillet over medium-high. Add fish and saute´ until light brown on both sides. Gently remove fish to a cookie sheet and put into oven. Cook for about, 12 to 15 minutes. Or until fish flakes.
Serve with lemon wedges and topped with pineapple salsa if desired