Best 3 Cashew Crusted Stuffed Tilapia Recipes
Feast your taste buds on a culinary journey with our cashew-crusted stuffed tilapia, a symphony of flavors and textures that will tantalize your senses. This delectable dish features tender tilapia fillets coated in a crispy cashew crust, generously stuffed with a savory mixture of shrimp, crab, and vegetables, all enveloped in a luscious creamy sauce.
Alongside this main course masterpiece, we present a trio of complementary recipes to elevate your dining experience. Indulge in the tangy and refreshing lemon-herb sauce, adding a burst of citrusy brightness to the tilapia. For a creamy and indulgent touch, prepare the velvety lemon-butter sauce, promising a rich and satisfying complement to the delicate fish. And to complete your culinary adventure, whip up the flavorful roasted vegetables, a medley of colorful and crisp vegetables that provides a healthy and vibrant side dish.
CASHEW CRUSTED STUFFED TILAPIA
This recipe was created for Ready Set Cook 2005. Not only is this dish a beautiful presentation but it is easy to prepare and tastes fabulous. The apricots add a pleasant sweetness to the orzo based stuffing. Serve with broccoli, carrots, asparagus, or sauteed greens.
Provided by NcMysteryShopper
Categories Tilapia
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Combine all Cashew Crust ingredients in a small bowl and mix well.
- Rinse tilapia and pat dry.
- Whisk egg white in a small bowl and pour onto a small plate.
- Lightly flour one side of the tilapia fillets (fish should be covered in a fine dust layer of flour).
- Dredge floured side of fillet in egg white and then in Cashew Crust mixture.
- Set coated fillets (crust side up) on waxed paper and let set.
- Meanwhile, mix all the stuffing ingredients in a medium bowl.
- Carefully turn tilapia fillets over and squeeze lemon juice on fillets.
- Spread Stuffing evenly over fillet and fold so that the thicker side is on top (Use toothpicks to hold together if your fillets are small).
- Place in buttered baking dish and replace any crust that was wiped away.
- Cook at 350 degrees for 20 - 25 minutes.
Nutrition Facts : Calories 374.5, Fat 14.9, SaturatedFat 4, Cholesterol 68, Sodium 499.8, Carbohydrate 29.7, Fiber 3.2, Sugar 13.9, Protein 34.1
CASHEW ENCRUSTED TILAPIA
Flaky, nutty, semi-healthy & simple! I got it from my sister's fiance who's a chef at a restaurant. Really good! These are estimate measurements, chefs usually eye ball it! Serve with a tropical sauce, ex: mango, papaya, coconut, or pineapple sauces or salsas. Serve with steamed veggies and/or rissotto.
Provided by Kitty Kat Cook
Categories Tilapia
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F, line a baking sheet with foil and spray non-stick spray.
- If using whole cashews, pulse in a blender or food processor until crushed.
- Mix the cashews with the bread crumbs, set aside. Mix the milk and eggs and beat together in a medium bowl, set aside. Mix about 1 tsp each of both salt and pepper into the flour, set aside.
- Prepare an assembly line with the three mixtures by putting flour mixture into a shallow plate, and the bread-cashew mixture in another shallow plate.
- Work the fillets one at a time by flouring each of the fillets and shaking off the excess. Proceed to submerge the floured fillet into the eggs and then covering with the bread crumb-nut mixture; repeat with the remaining fillets.
- Place crusted fillets on baking sheet at least an inch apart. Insert into oven and bake for about 20 minutes or until crust is golden brown. Eat fresh.
PARMESAN CRUSTED TILAPIA FILLETS
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Whisk Parmesan cheese, paprika, parsley, salt, and pepper together in a shallow dish.
- Coat tilapia fillets with olive oil and press into the Parmesan cheese mixture. Arrange coated fillets on the prepared baking sheet.
- Bake in preheated oven until the fish flakes easily with a fork, 10 to 12 minutes.
Nutrition Facts : Calories 209.8 calories, Carbohydrate 1.3 g, Cholesterol 54.2 mg, Fat 9.3 g, Fiber 0.5 g, Protein 28.9 g, SaturatedFat 3.4 g, Sodium 280.1 mg, Sugar 0.3 g
Tips:
- Choose firm and fresh tilapia fillets for best results.
- Make sure to remove the skin from the fillets before cooking.
- For a crispier crust, press the cashew mixture firmly onto the tilapia.
- Be careful not to overcook the tilapia, as it can easily become dry.
- If you don't have Panko bread crumbs, you can use crushed crackers or even rolled oats.
- Feel free to experiment with different vegetables for the stuffing, such as spinach, mushrooms, or bell peppers.
- For a more flavorful dish, marinate the tilapia in olive oil, lemon juice, and herbs before cooking.
- Serve the tilapia with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.
Conclusion:
Cashew-crusted stuffed tilapia is a delicious and easy-to-make dish that is perfect for a weeknight meal. The crispy cashew crust adds a wonderful flavor and texture to the delicate tilapia, while the stuffing provides a moist and flavorful center. This dish is sure to be a hit with your family and friends. So next time you're looking for a new and exciting way to cook tilapia, give this recipe a try.
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