My friend Peggy shared this macadamia nut crusted tilapia recipe with me a few weeks ago and I have been waiting for the right moment to make it. If I had know it was going to be this good I probably would have made it then and several times since. I don’t think I would have ever thought of using macadamia nuts in a breaded topping before but now I know better. I am just wondering what else I can make with this macadamia nut topping.
Is it possible you don’t think you like fish? feel free to use this topping on chicken. Although tilapia has a very mild fish flavor and with the macadamia nut crust and all the herbs I am not sure you would even notice it was fish. We topped the macadamia nut crusted tilapia with a lemon herb butter sauce that was quite decadent, so good that both Craig and I ended up pouring the sauce over our steamed broccoli too.
Once you have assembled your ingredients the whole meal comes together quite quickly. Don’t let the list of ingredients hold you back.
- 2 fillets tilapia
- ½ cup panko bread crumbs
- ¼ cup finely chopped unsalted macadamia nuts
- ¼ cup finely shredded Parmesan cheese
- 1½ tsp dried crushed basil leaves
- 1 tsp granulated garlic
- ¼ tsp thyme
- 2 to 3 Tbs olive oil
- kosher salt to taste
- white pepper to taste
- In a flat bowl (one large enough to bread your fillets in) put your panko crumbs, macadamia nuts, Parmesan cheese, basil, garlic, and thyme
- Mix and shake around so everything is thoroughly mixed together
- Pour olive oil in a skillet large enough to hold your fillets
- Heat over medium low heat
- Sprinkle your fillets with the kosher salt and white pepper to taste
- Place your fillets in the flat bowl and press into the breading
- Flip over and do the same for the other side until your fillets are completely covered
- Lay your crusted fillets in the skillet and cook for about 4 minutes on each side until fish is cooked and opaque
Serve this lemon herb butter over the macadamia nut crusted tilapia and anything else you want.
- ¼ cup finely chopped onion
- 1 Tbs finely clipped chives
- 1 Tbs dried crushed parsley
- ¼ cup white grape juice
- ¼ cup lemon juice
- ¼ cup heavy cream
- ½ cup butter (softened - and cut into cubes)
- 1 tsp lemon juice
- ½ tsp kosher salt
- In a small saucepan put your white grape juice, ¼ cup lemon juice, parsley, onion, and chives
- Heat over medium heat until liquid is reduced to half to one-fourth what it was originally
- Stir in cream and bring to a simmer for 2 minutes
- Reduce temperature to low
- Stir in butter just enough to melt it
- Remove from heat
- Add 1 tsp lemon juice and salt
Enjoy this cripsy macademia nut crusted tilapia for dinner!