|Me in my cap and gown.|
I wanted to share with you all another favorite Tilapia recipe I have. (Tilapia dish #1 - here)
I usually don't remake dishes often. I see so many fun and excited dinner ideas that the ones I've already made will usually sit in my recipe book and remain untouched.
This dish, however, I have made three times. This is big! I never get tired of it, and neither does the rest of my family. This dish is most definitely a winner that takes seconds to prepare!
What is the dish? It's "macroon" crusted Tilapia. Tilapia filets are dredged in a mixture of coconut and almond and then seasoned with a kick of spice that takes it out of this world.
Macaroon Crusted Tilapia
Adapted from How Sweet It Is
4 Tilapia filets
1/2 cup raw almonds
1/3 cup unsweetened shredded coconut
1 egg white
Salt, pepper, and Old Bay seasoning (or other fish seasoning or cayenne pepper)
Preheat oven to 425 degrees.
In a food processor, process almonds and coconut until finely ground (make sure it doesn't start to "butterize", it helps if the almonds are straight from the freezer).
Lightly beat the egg white and place in a dish. Place the coconut/almond mixture in another dish.
Once by one, dip the Tilapia filet into the egg white and then into the breading. Place on a greased baking sheet.
Liberally season fish with salt, pepper, and Old Bay. Pat down the seasonings and place the fish into the hot oven for 20 to 25 minutes, or until the fish flakes easily with a fork and the crust is nicely toasted.
Serve with a wedge of lemon and a sweet sauce for dipping!
We just happened to have a mango green apple habenero sauce in the fridge that worked perfectly for these, but if you don't have something like that laying around, a sauce made from orange marmalade or apricot jam would work perfectly! Basically, any sauce that would work with coconut shrimp will be fabulous with this.
In case you need a recipe, here is a super simple one to try out:
Homemade Sweet and Spicy Sauce-
1/2 cup orange marmalade or apricot jam
2 teaspoons dijon mustard
1 teaspoon prepared horseradish
Mix it all up and add salt and pepper if it needs it! I usually just eyeball the measurements for this sauce and it works out just fine.
The combination of the sweet sauce with the spicy and toasty fish is perfect! I would recommend not using sweetened coconut, since it's more moist and will tend to clump and not stick to the fish.
Here are pictures from all three times I've made this! (And a hit every time)
Flaky and devine...
I used frozen fish again here, but this one was a little less higher quality (it was from Walmart...) so the fish started ripping when I was breading it and smelled a little...off. Still turned out fabulous thanks to this amazing combination of sweet and spicy with the coconut and almonds!
The best part is, it takes 5 minutes to put together and then another 20 minutes in the oven. In that 20 minutes, I can clean up, set the table, and steam the vegetables. No clean up afterwards and dinner is ready in a jiff!
Also, this meal doesn't taste like it took less than 30 minutes to put together; this is definitely a dish you can serve on a special occasion or to guests.
Vegetarian? I haven't tried this, but I wouldn't be surprised if this recipe worked fabulously with tofu as well.
Fish too expensive? Chicken would be a great alternative!
Healthy, fast, and versatile? Yes please!