Macadamia Crusted Tilapia with Mango Pineapple Salsa

Macadamia Crusted Tilapia with Mango Pineapple Salsa
Macadamia Crusted Tilapia with Mango Pineapple Salsa
Macadamia Crusted Tilapia with Mango Pineapple Salsa
Macadamia Crusted Tilapia with Mango Pineapple Salsa

Create your own tropical vacation meal at home in under 30 minutes!

4
Servings
1100
Calories Per Serving
Deliver Ingredients

Ingredients

For the fish

  • tilapia fillets
  • 1 1/4  cup  macadamia nuts
  • 1/2  cup  panko bread crumbs
  • 2  cups  light coconut milk
  • lime, juiced
  • salt and pepper to taste

For the salsa

  • 1 1/2  cup  diced mango
  • 1 1/2  cup  diced pineapple
  • 1/4  cup  chopped red onion
  • 2  tablespoons  chopped cilantro
  • 1  tablespoon  rice vinegar
  • 1  tablespoon  lemon juice
  • 1  tablespoon  chopped jalapeno pepper (optional)

Directions

For the fish

1. Preheat oven to 350 degrees. Grease or cover a large baking sheet with foil. Add the nuts and bread crumbs into a food processor and pulse until the nuts are finely crushed. Pour the mixture into a shallow bowl.

2. Pour the milk into a separate shallow bowl. Dip each fillet into the milk and then dip into the nut and bread crumb mixture. Place on the baking sheet. Sprinkle salt and pepper on top of each piece of fish. Drizzle some of the fresh lime juice over each fillet. Spray the top of each piece with cooking spray. Bake for about 12-15 minutes or until a light golden brown. 

For the salsa

1. While the fish is baking, prepare the salsa. Add all ingredients into a bowl and mix to combine. Serve over the fish.

Nutritional Facts

Total Fat
62g
89%
Sugar
8g
9%
Saturated Fat
9g
38%
Cholesterol
111mg
37%
Carbohydrate, by difference
47g
36%
Protein
96g
100%
Vitamin A, RAE
1050µg
100%
Vitamin B-12
4µg
100%
Vitamin B-6
2mg
100%
Vitamin C, total ascorbic acid
45mg
60%
Vitamin E, added
9mg
60%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
1328mg
100%
Choline, total
114mg
27%
Copper, Cu
2mg
0%
Fiber, total dietary
8g
32%
Fluoride, F
12µg
0%
Folate, total
325µg
81%
Iron, Fe
17mg
94%
Magnesium, Mg
363mg
100%
Manganese, Mn
2mg
100%
Niacin
17mg
100%
Pantothenic acid
9mg
100%
Phosphorus, P
877mg
100%
Riboflavin
1mg
91%
Selenium, Se
50µg
91%
Sodium, Na
1181mg
79%
Thiamin
2mg
100%
Vitamin D (D2 + D3)
7µg
47%
Water
34g
1%
Zinc, Zn
11mg
100%

Tilapia Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Tilapia Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Tilapia Wine Pairing

Most white wines (especially albariño) and rosé with most fish dishes. Muscadet, sancerre, or New Zealand sauvignon blanc with cold fish dishes; chardonnay, pinot gris/grigio, or pinot blanc with grilled or roasted fish; sauvignon blanc or gewürztraminer with baked fish; grüner veltliner with fish pâté; vintage or non-vintage champagne or sparkling wine with light fish dishes; fino or manzanilla with small fried fish; junmai, junmai-ginjo, or junmai-daiginjo with teriyaki fish.