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The Nutty Tilapia...

If there is a recipe that I've been so delayed in making, it's this one. Something always came up - dinner out, errands, laziness... But finally, tonight's dinner will be the long awaited Macadamia Nut Crusted Tilapia. The last time I had prepared this was for my birthday luau about 3 months ago. We loved it back then that we wanted to make it again. This time, I served it with sesame bok choy and king oyster mushrooms. It's light, flavorful and great for hot summer nights.


Here's my recipe for Macadamia Nut Crusted Tilapia:

4 frozen tilapia fillets
1-2 eggs
1 tablespoon water
1/2 cup crushed macadamia nuts
1/2 panko breadcrumbs
salt & pepper to taste

In a small bowl, whisk eggs with water for egg wash.
In a shallow baking pan, combine the nuts, breadcrumbs, salt & pepper.
Dip each tilapia fillet in the eggwash and dredge in the nut/breadcrumb mixture until fully coated.
Plate coated fish on a plate and chill for 10-15 minutes.
Meanwhile, preheat your oven to 375 degrees.
Place coated fish on a light greased baking sheet and bake in preheated oven for 15-20 minutes.


Here's my recipe for Baby Bok Choy & King Oyster Mushroom Saute:

3-4 baby bok choy bunches
1 1/2 cups king oyster mushrooms (or any kind of mushroom)
1-2 tablespoons olive oil
3 gloves garlic, minced
1 tablespoon minced ginger
1 tablespoon oyster sauce
1 tablespoon lite soy sauce
1-2 teaspoons sesame oil

Heat large skillet or wok over high heat.
Meanwhile, prep your veggies by cutting bottoms of the bok choy and rinsing any debris between the stalks. Cut off the green tops and set aside.
For the mushrooms, slice them and if you prefer, remove stems.
When skilley or wok is hot, add oil to coat the bottom.
Add garlic, ginger and bok choy bottoms (not the green leafy tops!).
Stir until stalks are softened; then add mushrooms.
Stir until mushrooms start to brown and soften.
Add the oyster sauce, soy sauce and salt & pepper to taste.
Stir and then add bok choy greens.
Remove from heat, add sesame oil and toss until greens wilt.

*I'm also submitting this dish to the Original Recipes blogging event hosted by Lore of Culinarty. This is one of my fave blogging events each month because it showcases the creativity of so many bloggers. Check out the round up mid month!

10 comments

  1. mmmm it looks great! I have had something similar in a restaurant, but I've never cooked with macadamia nuts at home!

    Oh, and I *love* bok choy.

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  2. Yum, that looks tasty!

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  3. MMmm...that looks delicious! I can't wait to try it!

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  4. This looks like such a great dinner. I think I'm going to try it next week!

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  5. I'm always looking for new ways to prepare tilapia. My husband would love this!

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  6. Wow, this looks delicious and perfect paired with the bok choy and mushrooms. My husband has just started to eat fish so I am trying to gather a recipes I can make at home for him. This one looks great!

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  7. I love me some nut crusted fish...looks great. Though sadly since my husband is anti fish I never make it at home.

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  8. OMG, this looks AWESOME! I have a lot of macadamia nuts too -- this is a perfect dish! I'll have to try it this week! Thanks so much for sharing! :-)

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  9. Yum-yum...tilapia looks really delicious but I also like the sound of the saute :D Great way to use 'shrooms!
    Thank you for sending it my way.

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  10. I can just imagine how delicious this was! I've used crushed pecans before but need to try the macadamia. Thanks for the inspiration.

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