MACADAMIA CRUSTED TILAPIA WITH WHITE CHOCOLATE BEURRE BLANC
From "The Next Food Network Star" courtesy of Kelsey Nixon. This dish is being served at the Red Lobster restaurants. Looks simple to make with ingredients I have all of the time (except macadamia nuts)
Provided by KelBel
Categories Tilapia
Time 35m
Yield 6 serving(s)
Number Of Ingredients 14
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.
- White Chocolate Beurre Blanc:.
- 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
- Top with fish with White Chocolate Beurre Blanc and serve.
Nutrition Facts : Calories 1059.6, Fat 89.1, SaturatedFat 25.1, Cholesterol 210.4, Sodium 148.8, Carbohydrate 25.2, Fiber 6.6, Sugar 7.1, Protein 44.6
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Racheal Ray
r.racheal@aol.comI would definitely recommend this recipe to others.
Muh Saleem
msaleem@gmail.comThis dish is perfect for a special occasion. It's elegant and delicious.
KUDRT jan
j-kudrt70@hotmail.frI doubled the recipe and it turned out great. I served it to a group of friends and everyone loved it.
Eric Chen
eric56@yahoo.comI didn't have any white chocolate, so I used dark chocolate instead. It was still delicious.
Vicky Sugg
vicky-sugg9@gmail.comI didn't have any macadamia nuts, so I used almonds instead. They worked just fine.
My Acc
m.acc45@hotmail.frThis dish was a bit too complicated for me. I would recommend a simpler recipe next time.
Jobaidur Rahaman
jobaidur@yahoo.comThe white chocolate beurre blanc was too sweet for my taste. I would recommend using a different sauce next time.
Khadija Javed
javed.khadija@gmail.comI thought the macadamia crust was a bit bland. I would recommend adding some herbs or spices to it next time.
Sukhdeo Dipchan
d-s79@yahoo.comThis dish was a bit too rich for my taste, but it was still very good. The tilapia was cooked perfectly and the macadamia crust was delicious. I would recommend using a lighter sauce next time.
shawn revels
s.r30@hotmail.comI've made this dish several times and it's always a hit. The macadamia crust is crispy and flavorful, and the white chocolate beurre blanc is rich and decadent. I highly recommend this recipe.
Ifeoluwa Susan
i12@gmail.comI was a bit skeptical about the white chocolate beurre blanc, but it turned out to be amazing! It was the perfect complement to the macadamia-crusted tilapia. This dish is definitely a keeper.
Jonah Ulg
ulg@hotmail.co.ukThis was a delicious and easy-to-make recipe. The tilapia was cooked perfectly and the white chocolate beurre blanc was decadent and creamy. I highly recommend this dish.
Share Khan
s.k@aol.comI followed the recipe exactly and the dish turned out perfectly. The fish was moist and flaky, and the crust was crispy and flavorful. The white chocolate beurre blanc was the perfect finishing touch.
T-mara Mayers
t_mayers@hotmail.co.ukThis dish was easy to make and turned out great. The tilapia was cooked perfectly and the white chocolate beurre blanc was amazing. I'll definitely be making this again.
stephen mensah
m_s19@aol.comI'm not typically a fan of tilapia, but this recipe changed my mind. The macadamia crust added a delicious crunch, and the white chocolate beurre blanc was surprisingly good. I'll definitely be making this again.
Jr Official
jr@yahoo.comThis macadamia-crusted tilapia with white chocolate beurre blanc is a flavor explosion! The fish was perfectly cooked, with a crispy crust and a tender, flaky interior. The white chocolate beurre blanc was rich and decadent, and it paired perfectly w