Do you ever have one of those weekends where come Sunday night, you don’t really know what the heck you spent the entire weekend doing? Kind of like when you read a page in a book and when you get to the end, you have no idea what you just read? That was me this weekend. I don’t think I did anything. Aside from cooking, grocery shopping, and lunch with the hubs, I did a whole lot of nothing. I wasn’t feeling too hot on Friday night and ended up going to bed really early. I know, I’m so wild.
Oh, and how annoying is it when you have a recipe all planned out and when you get to the store, they don’t have one of the ingredients you need? I had that issue with this recipe. My original plan was to use mahi, but the store had none. Sigh. I called two other grocery stores and neither of them had mahi! What. The. Heck?! Since I already bought all of my other ingredients the previous day, this recipe WAS going to happen. So, I surveyed the fish they did have and decided on tilapia, which actually worked really well. This dish is nice and light and really refreshing with the mango pineapple salsa! I served it over some rice with a hint of lime and with some roasted plantains! Yum!
- 4 tilapia fillets (about 6 ounces each)
- 1 1/4 cups macadamia nuts
- 1/2 cup panko bread crumbs
- 1 can light coconut milk (can also use regular milk)
- 1 lime, juiced
- 1 1/2 cup mango, diced
- 1 1/2 cup pineapple, diced
- 1/4 cup red onion, chopped
- 2 tbs. cilantro, chopped
- 1 tbs. rice vinegar
- 1 tbs. lemon juice
- 1 tbs. chopped jalapeno pepper (optional)
- Preheat oven to 350 degrees. Grease or cover a large baking sheet with foil. Add the nuts and bread crumbs into a food processor and pulse until the nuts are finely crushed. Pour the mixture into a shallow bowl.
- Pour the milk into a separate shallow bowl. Dip each fillet into the milk and then dip into the nut and bread crumb mixture. Place on the baking sheet. Sprinkle salt on top of each piece of fish. Drizzle some of the fresh lime juice over each fillet. Spray the top of each piece with cooking spray. Bake for about 12-15 minutes or until a light golden brown.
- While the fish is baking, prepare the salsa. Add all ingredients into a bowl and mix to combine. Serve over the fish.