Best 2 Cashew Encrusted Tilapia Recipes

Embark on a culinary journey with our cashew-encrusted tilapia recipe, a delightful fusion of flavors and textures that will tantalize your taste buds. This dish combines the delicate flaky flesh of tilapia with a crispy, golden crust made from a unique blend of cashews, panko breadcrumbs, and aromatic herbs. Accompanying this main course are three equally enticing recipes: a creamy lemon-herb sauce that adds a touch of tanginess, a vibrant mango salsa that brings a tropical twist, and a refreshing cucumber salad that offers a light and crisp counterpoint. Get ready to indulge in a symphony of flavors that will leave you craving for more.

Let's cook with our recipes!

CASHEW ENCRUSTED TILAPIA

Cashew Encrusted Tilapia image

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

Ingredients

6 -8 tilapia fillets (mahi-mahi, orange roughy works too)
2 cups all-purpose flour
1 cup plain breadcrumbs
3 large eggs
2 tablespoons milk
1 1/2-2 cups unsalted whole cashews or 1 1/2-2 cups unsalted crushed cashews
salt and pepper

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.

CASHEW CRUSTED STUFFED TILAPIA

Cashew Crusted Stuffed Tilapia image

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

Ingredients

4 tilapia fillets (Sole or Flounder could also be used)
1 egg white
2 tablespoons flour
1/2 lemon
2/3 cup finely chopped cashews (I used the food processor)
2 tablespoons plain breadcrumbs
1/4 teaspoon fresh ground pepper
1/2 teaspoon garlic salt
1 cup cooked orzo pasta
1 cup chopped fresh spinach
1/3 cup chopped onion
1 garlic clove, minced
2/3 cup chopped dried apricot
1 teaspoon fresh finely chopped basil
1/4 cup finely shredded parmesan cheese
1/4 teaspoon fresh ground pepper
1/4 teaspoon salt

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

Tips:

To achieve crispy cashew crust, use a food processor to finely chop the cashews; larger pieces may burn in the oven.
For a zesty twist, add a tablespoon of lemon juice or white wine to the melted butter before brushing it on the tilapia.
If you don't have Panko breadcrumbs, crush some stale bread or crackers in a food processor until fine crumbs form.
For a healthier version, use almond flour or whole wheat bread crumbs instead of Panko.
To get a golden crust on the fish without overcooking it, keep an eye on the oven and adjust the cooking time if necessary.

Conclusion:

Cashew-encrusted tilapia is a quick and easy recipe that can be on your table in under 30 minutes. It's packed with flavor and the crispy cashew crust adds a delightful crunch. Whether you're a seasoned cook or a beginner, this recipe is sure to impress. So next time you're looking for a delicious and healthy meal, give this cashew-encrusted tilapia a try!

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