MACADAMIA CRUSTED TILAPIA WITH WHITE CHOCOLATE BEURRE BLANC
Steps:
- Preheat oven to 350 degrees F.
- Place flour in shallow bowl. Whisk eggs in small bowl to blend. Finely grind nuts in processor. Transfer nuts to another bowl. Season fish with salt and pepper. Coat fish with flour. Dip fish into eggs, then macadamia nuts, coating completely. Heat 2 tablespoons oil in each of 2 heavy large skillets over medium heat. Place 3 fillets in each skillet; cook until golden brown, about 2 minutes per side. Transfer fillets to large baking sheet. Bake fish until just opaque in center, about 7 minutes. Top with White Chocolate Beurre Blanc and serve.
- Cook shallots in olive oil in a heavy saucepan over medium high heat, stirring, until softened, about 3 minutes, adding garlic in the last minute. Deglaze with wine and reduce by half. Add cream and coconut milk and reduce by half once more. Remove sauce from heat and mount with white chocolate until sauce thickens. Season with salt and pepper.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #main-dish #seafood #american #easy #dinner-party #kid-friendly #fish #dietary #freshwater-fish #tilapia
You'll also love
tiser Muhannad
[email protected]I can't wait to try this recipe again. I'm sure it will become a new favorite in my household.
Tosja
[email protected]This recipe is a great way to impress your guests. It's a sophisticated and elegant dish that is sure to wow them.
Abdul-Rehman Hameed
[email protected]I made this dish for a potluck, and it was a huge hit. Everyone loved the unique flavor combination of the macadamia crust and white chocolate beurre blanc sauce.
Raj Thakur
[email protected]I served this dish with a side of grilled vegetables, and it was a perfect combination. The flavors of the fish and vegetables complemented each other perfectly.
Alarape S Aderemi Musak
[email protected]I'm allergic to nuts, so I omitted the macadamia nuts from the crust. The tilapia was still delicious, and the white chocolate beurre blanc sauce was divine.
SARAH AYUBA
[email protected]I love that this recipe uses sustainable tilapia. It's important to me to eat seafood that is both delicious and environmentally friendly.
Abid Mughal
[email protected]I'm a beginner cook, and I found this recipe to be easy to follow. The instructions were clear and concise, and I didn't have any trouble making the dish.
rafay Batool
[email protected]This recipe is a bit pricey, but it's worth it for a special occasion. The ingredients are all high-quality, and the end result is a truly memorable dish.
Justin Lister
[email protected]I made this dish for a special occasion dinner, and it was a huge success. Everyone raved about the flavor and presentation.
Tahsin Hasnat
[email protected]This recipe is a keeper! I've made it several times now, and it's always a hit. My family and friends love it.
Samit Ahmad
[email protected]I'm not a huge fan of fish, but this recipe changed my mind. The macadamia crust and white chocolate beurre blanc sauce were so flavorful that I couldn't get enough.
Jolan Homan
[email protected]This dish was a bit more time-consuming to make than I expected, but it was worth the effort. The end result was a restaurant-quality meal that I was proud to serve to my guests.
Ruth Cat
[email protected]I had to substitute almond flour for the macadamia nuts in the crust, and it turned out great! The almond flour gave the crust a nice nutty flavor and a crispy texture.
KirstenEnid CampBellF
[email protected]I was a bit skeptical about the white chocolate in the beurre blanc sauce, but I was pleasantly surprised at how well it worked. It added a subtle sweetness and creaminess that really elevated the dish.
Suhail Rustam Khan
[email protected]This macadamia-crusted tilapia with white chocolate beurre blanc was an absolute delight! The tilapia was cooked to perfection, with a crispy crust and a tender, flaky interior. The white chocolate beurre blanc sauce was rich and decadent, with a hin