Macadamia Nut-Crusted Tilapia With Pineapple Salsa

By Dianewaldron

The macadamia-nut crust adds a nice crunch, and the pineapple salsa has just the right balance of spicy and sweet flavors. (goes well with sesame snow peas and cilantro lime rice)

Ingredients

• For fish:
• 1/2 cup all-purpose flour
• 1 egg, lightly beaten
• 1 cup crushed macadamia nuts
• 2 tilapia fillets (about 3 to 4 ounces each)
• For salsa:
• 1 cup finely chopped fresh pineapple
• 1 tablespoon minced red onion
• 1/2 jalapeno, seeds removed, minced
• 1/4 cup minced cilantro
• Salt and pepper

Preparation

Step 1

Preheat oven to 400 degrees. Put flour, egg, and nuts in three separate shallow dishes. Dredge each fillet first in flour, then egg, then nuts. Place on oiled baking sheet. Bake 12 to 14 minutes, until golden brown.
While fish is baking, make the salsa. Combine pineapple onion, jalapeno, and cilantro. Season with salt and pepper. Serve with fish. the fish is done when it is opaque and flakes easily with a fork.