Macadamia Crusted Tilapia with White Chocolate Beurre Blanc
Elevate your dinner table with this exquisite Macadamia Crusted Tilapia with White Chocolate Beurre Blanc—a gourmet masterpiece that combines tropical flair with indulgent decadence. Delicately flaky tilapia fillets are encrusted with a golden, crunchy coating of finely chopped macadamia nuts and panko breadcrumbs, seared to perfection, and baked for a light, satisfying texture. The real showstopper is the luxurious white chocolate beurre blanc, a velvety sauce made with dry white wine, heavy cream, and a subtle hint of sweetness from melted white chocolate. This sophisticated dish, finished with a sprinkle of fresh parsley and a squeeze of bright lemon, is perfect for impressing guests or treating yourself to a fine-dining experience at home. Ready in under an hour, this recipe balances savory, nutty, and creamy elements for an unforgettable culinary delight.
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Recipe Information
Ingredients
- 4 pieces Tilapia fillets
- 1 cup Macadamia nuts, finely chopped
- 0.5 cup Panko breadcrumbs
- 0.5 cup All-purpose flour
- 2 large Eggs
- 2 tablespoons Milk
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 6 tablespoons Unsalted butter
- 2 ounces White chocolate, chopped
- 0.5 cup Dry white wine
- 0.25 cup Heavy cream
- 3 tablespoons Vegetable oil
- 2 tablespoons Fresh parsley, chopped (for garnish)
- 4 pieces Lemon wedges (for serving)
Instructions
Preheat your oven to 375°F (190°C).
In a shallow dish, combine the chopped macadamia nuts and panko breadcrumbs.
In another dish, whisk together the flour, salt, and black pepper.
In a third dish, beat the eggs with the milk.
Pat the tilapia fillets dry with paper towels. Dredge each fillet first in the flour mixture, then dip into the egg mixture, and finally coat with the macadamia-panko mixture, pressing gently to adhere.
Heat the vegetable oil in a large oven-safe skillet over medium-high heat. Add the crusted tilapia fillets and cook for 2-3 minutes on each side until golden brown. Transfer the skillet to the preheated oven and bake for 10 minutes, or until the fish is cooked through and flakes easily with a fork.
While the fish bakes, prepare the white chocolate beurre blanc sauce. In a small saucepan, bring the white wine to a simmer over medium heat and reduce by half. Stir in the heavy cream and cook for another 2 minutes.
Lower the heat to low and whisk in the butter, one tablespoon at a time, until fully incorporated. Remove the saucepan from heat and stir in the chopped white chocolate until melted and smooth. Keep the sauce warm.
To serve, plate the tilapia fillets and drizzle with the white chocolate beurre blanc sauce. Garnish with chopped parsley and serve with lemon wedges on the side.
Nutrition Facts
Calories |
919 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.0 g | 87% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 208 mg | 69% | |
| Sodium | 711 mg | 31% | |
| Total Carbohydrate | 46.7 g | 17% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 16.0 g | ||
| Protein | 31.2 g | 62% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 162 mg | 12% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 850 mg | 18% | |
*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.
