Cashew Encrusted Tilapia Recipes

CASHEW CRUSTED STUFFED TILAPIA

Steps:

• Combine all Cashew Crust ingredients in a small bowl and mix well.
• Rinse tilapia and pat dry.
• Whisk egg white in a small bowl and pour onto a small plate.
• Lightly flour one side of the tilapia fillets (fish should be covered in a fine dust layer of flour).
• Dredge floured side of fillet in egg white and then in Cashew Crust mixture.
• Set coated fillets (crust side up) on waxed paper and let set.
• Meanwhile, mix all the stuffing ingredients in a medium bowl.
• Carefully turn tilapia fillets over and squeeze lemon juice on fillets.
• Spread Stuffing evenly over fillet and fold so that the thicker side is on top (Use toothpicks to hold together if your fillets are small).
• Place in buttered baking dish and replace any crust that was wiped away.
• Cook at 350 degrees for 20 - 25 minutes.

CASHEW ENCRUSTED TILAPIA

Steps:

• Preheat oven to 350°F, line a baking sheet with foil and spray non-stick spray.
• If using whole cashews, pulse in a blender or food processor until crushed.
• Mix the cashews with the bread crumbs, set aside. Mix the milk and eggs and beat together in a medium bowl, set aside. Mix about 1 tsp each of both salt and pepper into the flour, set aside.
• Prepare an assembly line with the three mixtures by putting flour mixture into a shallow plate, and the bread-cashew mixture in another shallow plate.
• Work the fillets one at a time by flouring each of the fillets and shaking off the excess. Proceed to submerge the floured fillet into the eggs and then covering with the bread crumb-nut mixture; repeat with the remaining fillets.
• Place crusted fillets on baking sheet at least an inch apart. Insert into oven and bake for about 20 minutes or until crust is golden brown. Eat fresh.