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Macadamia crusted tilapia with white chocolate beurre blanc recipe

Macadamia crusted tilapia with white chocolate beurre blanc recipe

By Layla Shin
15’ Prep time
20’ Cook time
35’ Total time
1060 Calories
6 Serving
Layla Shin 0 Followers

Step by Step

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Step 1

Preheat oven to 350 degrees F.
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Step 2

Place flour in shallow bowl. Whisk eggs in small bowl to blend. Finely grind nuts in processor. Transfer nuts to another bowl. Season fish with salt and pepper. Coat fish with flour. Dip fish into eggs, then macadamia nuts, coating completely. Heat 2 tablespoons oil in each of 2 heavy large skillets over medium heat. Place 3 fillets in each skillet; cook until golden brown, about 2 minutes per side. Transfer fillets to large baking sheet. Bake fish until just opaque in center, about 7 minutes. Top with White Chocolate Beurre Blanc and serve.
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Step 3

Cook shallots in olive oil in a heavy saucepan over medium high heat, stirring, until softened, about 3 minutes, adding garlic in the last minute. Deglaze with wine and reduce by half. Add cream and coconut milk and reduce by half once more. Remove sauce from heat and mount with white chocolate until sauce thickens. Season with salt and pepper.

Ingredient

  • Eggs
    Eggs
  • Heavy cream
    Heavy cream
  • All-purpose flour
    All-purpose flour
  • Olive oil
    Olive oil
  • Garlic
    Garlic
  • Coconut milk
    Coconut milk
  • Dry white wine
    Dry white wine
  • Macadamia nuts
    Macadamia nuts
  • Shallot
    Shallot
  • White chocolate
    White chocolate
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