I’m taking us to the big island of Honolulu today with this macadamia nut crusted tilapia. For the best flavor serve it in a creamy lemon caper butter. I first tried macadamia crusted fish at a well-known restaurant in Hawaii. It was love at first bite. The nutty taste complements the almost bland taste of tilapia.
In a food processor pulse 1/2 cup panko crumbs, 1/2 cup macadamia nuts with 1/4 cup parmesan cheese into a fine crumb and transfer to a shallow bowl. Whisk 1/4 cup melted butter, 1 tablespoon milk, and 1 egg in another shallow bowl.
HINT: I really like to use butter for this dredging because it creates a velvety coating giving the nut mixture something to grab ahold of creating a nice coat
Sprinkle both sides of the fish with salt and pepper.
Dip the fish with egg mixture, then dredge through the nut mixture.
Heat 2 tablespoons olive oil in a heavy skillet over medium heat. Add fish. Reduce heat to medium-low. Cook 6 – 8 minutes turning once, browning both sides.
In a small saucepan, melt 1/2 stick butter on medium heat. Add 2 teaspoons capers, 1 tablespoon fresh lemon juice, and 1 teaspoon of lemon zest and simmer for a few minutes.
HINT: This sauce can get too lemony very quickly. I like to add the lemon juice 1 teaspoon at a time and taste it after each addition to control the flavor.
I am serving it with some sliced broccoli. – Ella💙
- 1 pound Tilapia
- 1/2 cup panko crumbs
- 1/2 cup macadamia nuts
- 1/4 cup parmesan cheese
- 1 egg
- 1/4 cup butter, melted
- 1 tablespoon milk
- Salt and Pepper, to taste
- 2 tablespoons olive oil
- 1/4 cup butter
- 2 teaspoons capers
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- Salt and pepper the fish and set aside.
Pulse the panko crumbs, nuts, and cheese in a food processor until a fine crumb. Place in a shallow bowl.
Whisk 1/4 cup melted butter, egg, and milk in another shallow bowl.
Dip the fish in the egg mixture and then dredge through the nut mixture pressing the crumbs into the fish.
Heat the oil in a heavy skillet over medium heat. Add the fish reducing heat to medium-low. Cook 6 – 8 minutes turning once until both sides are a golden brown.
In a small saucepan melt the butter on medium heat. Add the capers, lemon juice and lemon zest for a few minutes. Pour over the fish and serve immediately.