Imagine a dish that transports you to the sun-kissed beaches of Hawaii with every single bite - a culinary masterpiece that combines the delicate texture of tilapia with the rich, buttery crunch of macadamia nuts and the vibrant sweetness of fresh pineapple. This isn't just another fish recipe; it's a gourmet experience that will elevate your home cooking from ordinary to extraordinary, promising restaurant-quality flavors that will make your taste buds dance with tropical delight!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Hawaiian
Serves: 4 servings
Ingredients
- 4 tilapia fillets
- 1 cup macadamia nuts, crushed
- 1/2 cup panko breadcrumbs
- 2 tablespoons butter, melted
- 1 cup pineapple, diced
- 1/4 cup red bell pepper, diced
- 1 tablespoon ginger, minced
- 1 tablespoon soy sauce
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- In a food processor or using a sharp knife, finely chop the macadamia nuts until they reach a coarse, breadcrumb-like consistency. Transfer to a shallow mixing bowl.
- Add panko breadcrumbs to the macadamia nuts and mix thoroughly. Drizzle melted butter over the nut and breadcrumb mixture, stirring to ensure even coating.
- Pat tilapia fillets dry with paper towels to remove excess moisture. Season both sides of the fillets with salt and pepper.
- Press each tilapia fillet into the macadamia nut mixture, ensuring a thick, even coating on one side of the fish.
- Place the crusted fillets on the prepared baking sheet with the macadamia side facing up. Ensure they are not touching each other.
- For the pineapple chutney, combine diced pineapple, red bell pepper, minced ginger, and soy sauce in a small saucepan.
- Cook the chutney over medium heat for 5-7 minutes, stirring occasionally, until the flavors meld and the mixture becomes slightly thickened.
- Bake the tilapia in the preheated oven for 8-10 minutes, or until the fish is opaque and flakes easily with a fork and the macadamia crust is golden brown.
- Remove fish from oven and let rest for 2-3 minutes to allow the crust to set and juices to redistribute.
- Plate the macadamia-crusted tilapia and top with warm pineapple chutney. Serve immediately for the best texture and flavor.
Tips
- Always pat your tilapia fillets completely dry before coating to ensure the macadamia crust adheres perfectly and becomes wonderfully crispy.
- For an extra flavor boost, toast your macadamia nuts lightly before crushing them to enhance their natural nutty richness.
- Use fresh pineapple for the chutney if possible - it provides a brighter, more intense tropical flavor compared to canned alternatives.
- Check the fish's doneness by its opacity and ability to flake easily; overcooking will dry out the delicate tilapia.
- If you prefer a spicier chutney, add a small amount of minced jalapeño or a dash of red pepper flakes to the pineapple mixture.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 18g
Protein: 35g
Fat: 25g
Saturated Fat: 6g
Cholesterol: 85mg
