Ingredients for Macadamia Crusted Tilapia With White Chocolate Beurre Blanc
- All Purpose Flour
- 2 large eggs
- 1 cup macadamia nuts
- Tilapia Fillets
- Salt & Freshly Ground Black Pepper
- Olive Oil
- Shallot
- 2 cloves garlic, minced
- Dry White Wine
- Heavy Cream
- 1/4 cup coconut milk
- 2 ounces white chocolate, finely chopped
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How to Make Macadamia Crusted Tilapia With White Chocolate Beurre Blanc
- Preheat oven to 350°F (175°C).
- Place 1/2 cup all-purpose flour in a shallow dish.
- Whisk 2 large eggs in a separate bowl until light and frothy.
- Finely grind 1 cup macadamia nuts in a food processor until crumbly.
- Transfer ground macadamia nuts to a separate bowl.
- Season 6 tilapia fillets (6 oz each) generously with salt and pepper.
- Coat each tilapia fillet in flour, shaking off any excess.
- Dip each floured fillet in the whisked eggs, ensuring it's fully coated.
- Press the egg-coated fillets into the macadamia nuts, pressing gently to adhere.
- Heat 2 tablespoons olive oil in each of two large oven-safe skillets over medium heat.
- Place 3 tilapia fillets in each skillet.
- Cook for 2 minutes per side, until golden brown.
- Transfer the skillets to the preheated oven.
- Bake for 7 minutes, or until the fish is opaque and cooked through.
- **Prepare the White Chocolate Beurre Blanc:**
- In a heavy saucepan, sauté 2 finely chopped shallots in 1 tablespoon olive oil over medium-high heat for 3 minutes until softened. Add 2 minced garlic cloves during the last minute of cooking.
- Deglaze the pan with 1/2 cup dry white wine, scraping up any browned bits. Reduce by half.
- Stir in 1/2 cup heavy cream and 1/4 cup coconut milk. Reduce by half again.
- Remove from heat. Add 2 ounces of finely chopped white chocolate and whisk constantly until melted and the sauce thickens.
- Season with salt and pepper to taste.
- Spoon the white chocolate beurre blanc over the baked tilapia fillets and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
28g
Fat
125g
Carbs
8g
