Macadamia Coconut Crusted Fish

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



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