If you are a chicken fan but not sure about fish, you have to try this!
Macadamia Nut Tilapia Ingredients:
4 tilapia fillets (trout or a similar fish can be used)
2 lemons, halved
1 Tsp. black pepper
1/2 Tsp. sea salt
1 Tsp. garlic salt
1 cup whole wheat bread crumbs
1 ½ cups macadamia nut, finely chopped or food-processed
1 egg
¼ cup egg whites
1 Tsp. paprika
Summer Salsa Ingredients:
1 tomato, chopped
1 cup fresh or thawed frozen fruit (pineapples, mangos, peaches, grapes), chopped
¼ cup frozen corn, thawed
¼ green pepper, finely chopped
1 jalapeno, seeded and finely chopped
½” ginger root, peeled and diced
¼ cup edamame, steamed (optional)
¼ cup cilantro, diced
2 stalks green onion, diced
1 lime, halved
1 Tsp. black pepper
tilapia fillets (trout or a similar fish can be used)
2 lemons, halved
1 Tsp. black pepper
1/2 Tsp. sea salt
Directions:
1. Season fish with lemon, black pepper, sea salt and garlic salt. Marinate for 20 minutes at room temperature or in the refrigerator for 1-12 hours.
2. Preheat oven to 375 degrees. Place the bread crumbs, egg and egg whites, and macadamia nuts in separate shallow dishes.
3. Prepare Summer Salsa by placing the first 9 ingredients in a bowl. Drizzle with lime juice and season with black pepper and sea salt. Set aside.
4. Dip each fillet first in the bread crumbs, next in the egg mixture, and last in the macadamia nut mixture.
5. Bake fish in oven for about 20-25 minutes or until fish flakes with a fork.
6. Top fish with summer salsa and serve.
Servings: 4 Prep Time: 10 minutes Cook Time: 25 minutes
Nutritional Content per serving:
Calories: 413 Protein: 30g Carbs: 21g Fats: 25g Sugar: 4g Fiber: 6g
*The information on this site is designed for educational purposes only and has not been evaluated by the Food and Drug Administration. It is not intended to be a substitute for informed medical advice or care. You should not use this information to diagnose, treat, cure or prevent any health problems or illnesses without consulting your pediatrician or family doctor. Thank you!
~by Kimberly Olson
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