Macadamia Crusted Tilapia with Pineapple Salsa
Elevate your dinner table with this tropical-inspired Macadamia Crusted Tilapia with Pineapple Salsa—a perfect blend of crunchy, buttery crust and bright, zesty flavors. Tender tilapia fillets are coated in a golden, nutty crust made from finely chopped macadamia nuts and breadcrumbs, then pan-seared and baked to perfection. The dish is crowned with a refreshing pineapple salsa featuring juicy pineapple, crisp red bell peppers, tangy lime juice, and a hint of jalapeño heat for a lively, sweet-and-spicy twist. With a cook time of just 15 minutes, this recipe is as easy as it is impressive, making it an ideal choice for both quick weeknight meals and special occasions. Serve alongside steamed rice or a simple green salad for a tropical feast you'll want to make again and again.
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Recipe Information
Ingredients
- 4 pieces tilapia fillets
- 1 cup macadamia nuts
- 0.5 cup breadcrumbs
- 0.25 cup all-purpose flour
- 2 large eggs
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 cup (diced) pineapple
- 0.5 cup (diced) red bell pepper
- 0.25 cup (finely diced) red onion
- 2 tablespoons (chopped) cilantro
- 1 tablespoon lime juice
- 0.5 small (seeded and finely diced) jalapeño
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Prepare the pineapple salsa: In a small bowl, combine diced pineapple, red bell pepper, red onion, cilantro, lime juice, jalapeño, and a pinch of salt. Mix well and set aside to allow the flavors to meld.
In a food processor, pulse macadamia nuts until they are finely chopped. Be careful not to over-process, as you want a slightly coarse texture for the crust.
Combine the chopped macadamia nuts and breadcrumbs in a shallow dish.
Set up a dredging station with three shallow bowls: one with flour, one with beaten eggs, and one with the macadamia nut and breadcrumb mixture.
Season both sides of the tilapia fillets with salt and black pepper.
Dredge each fillet in flour, shaking off the excess. Dip it into the beaten eggs, coating completely, then press it into the macadamia mixture to coat evenly on both sides.
In a large oven-safe skillet, heat butter and olive oil over medium heat.
Cook the tilapia fillets for 2-3 minutes on each side, until the crust is golden brown. Work in batches if necessary, and add more oil or butter as needed.
Transfer the skillet to the preheated oven and bake for 5-7 minutes, or until the tilapia is cooked through and flakes easily with a fork.
Remove the tilapia from the oven and serve immediately, topped with the pineapple salsa.
Nutrition Facts
Calories |
2299 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.6 g | 223% | |
| Saturated Fat | 41.3 g | 206% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 662 mg | 221% | |
| Sodium | 2026 mg | 88% | |
| Total Carbohydrate | 72.7 g | 26% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 26.6 g | ||
| Protein | 132.5 g | 265% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 249 mg | 19% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 2626 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
