Macadamia Crusted Tilapia With Tropical Salsa Recipe

About this recipe

A delightful pescatarian dinner featuring tender tilapia fillets coated in a crunchy macadamia and breadcrumb crust, paired with a refreshing pineapple mango salsa. Perfect for a flavorful and satisfying evening meal.

Ingredients

• 1 Bunch x 2 Coriander Leaves (Kotthambari)
• 150 g Spring Onion (Kandychi Path)
• 200 g 41Foods Macadamia Nuts
• 50 g The Select Aisle Bread Crumbs
• 600 g Totapuri Mango
• 200 g Pineapple Chunks
• 100 g Fresh Green Jalapeno
• 1 pc (1 L) Alt Co. Almond Milk
• 1 kg Supreme Harvest Iodized Salt
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 20 Ltr Rice Vinegar Mizkan Suehiro Su

Instructions

1. 1. Preheat the oven to 350°F (175°C) and line a large baking sheet with foil or lightly grease it.
2. 2. In a food processor, combine 1/4 cup macadamia nuts and 1/2 cup bread crumbs. Pulse until the nuts are finely crushed, then transfer the mixture to a shallow bowl.
3. 3. Pour 1 cup of almond milk into a separate shallow bowl. Dip each of the 4 macadamia nut-coated patties into the almond milk, ensuring they are fully coated, then dredge them in the nut and bread crumb mixture. Place the coated patties on the prepared baking sheet.
4. 4. Sprinkle a pinch of salt over each patty and drizzle 1 tablespoon of fresh lemon juice evenly across the patties. Lightly spray the tops with cooking spray.
5. 5. Bake the patties in the preheated oven for 12-15 minutes, or until the crust is golden brown.
6. 6. While the patties are baking, prepare the salsa. In a medium bowl, combine 1 1/2 cups diced mango, 1 1/2 cups diced pineapple, 1/4 cup finely chopped spring onion, 2 tablespoons chopped cilantro, 1 tablespoon rice vinegar, and 1 tablespoon finely chopped jalapeño pepper. Mix well to combine.
7. 7. Once the patties are cooked, remove them from the oven and let them rest for a minute. Serve the patties topped with the pineapple mango salsa.