Cashew Crusted Tilapia on Basil Pineapple Rice


My husband loves fish.  I do not love it, but will eat it.

That is if it is a mild, white fish.  Tilapia fits all my fish criteria.

It is mild, white and very budget friendly.

The rice is absolutely delicious and compliments the fish perfectly.  I really get burnt out on grilling all summer long, so this dish is a nice break from our usual dinner fare.


If you don’t like cashews you can substitute the delicious macadamia nut or even almonds.


Make the rice first.  I love the flavor of Jasmine rice.  It cooks up so nice and fluffy.  The crushed pineapple and basil really make this dish pop.


While the rice is cooking let’s get started on the fish.

Wash the fish off and dry on paper towels.


In a food processor crush your cashews and breadcrumbs together.


Get a little assembly line going with one bowl that has the egg whites and one bowl with the cashew mixture.

Dredge the fish into the egg whites.


Then coating both sides of the fish with the cashew mixture.


Place the fish on a foil line baking sheet and lightly spray the fish with some cooking spray.  Bake in a pre-heated 400 degree oven for about 7 minutes.

Check the fish to make sure it is cooked all the way through.  If not, cook an additional 2-3 minutes.  The filets are pretty thin, so it shouldn’t take much longer than that.

Put some rice on your plate and top with the fish. 

Beautiful and delicious.  Enjoy this easy meal.

Cashew Crusted Tilapia on Basil Pineapple Rice
Serves 4

RICE:
1 1/2 cup chicken stock
1 cup Jasmine rice
1 clove garlic, minced
1 cup crushed pineapple in juice
3 tablespoons fresh basil leaves, finely chopped

FISH:
3/4 cup unsalted cashews (I used salted and it came out just fine)
1/3 cup Italian Herb Breadcrumbs
2 large egg whites, lightly beaten
4 Tilapia fillets or any other mild white fish

Prepare the rice.  In a medium saucepan over high heat combine the chicken stock, jasmine rice, garlic and pineapple.  Bring to boil, reduce heat and cover with tight fitting lid.  Let cook for about 8 minutes, then turn off the heat.  DO NOT lift the lid.  Let the rice steam in the pan for about 30 minutes.  Transfer to serving platter, fluff with fork and stir in the fresh basil.

While the rice is cooking prepare your fish.  Pre-heat the oven to 400 degrees f.  Line a baking pan with foil and lightly coat the foil with cooking spray.

In a food processor pulse the cashews and breadcrumbs.  Pour into a shallow dish.  In another shallow dish, beat the egg whites.

Rinse the fish and place on paper towels.  Dip the tilapia into the beaten egg, then dredge in cashew mixture (coating both sides).  Place on prepared pan.  Bake for 5-7 minutes.  Check for doneness, continue to bake for 2-3 minutes, if needed.  Place tilapia on top of basil-pineapple rice and serve.

 

2 Comments

  1. Hi, I just discovered your blog and looked at it for about an hour. I cannot wait toi get in the kitchen and try so many things. i can’t wait to see what else you bring to the table, so to speak. We are big foodies amoung my friends and family and I can’t wait to tell everyone about your blog. Thanks for the inspiration.

  2. Thank you Lisa! I will try and post some new stuff next week. I’ve been a little lazy on the posting lately! Be sure to let me know what you try and how it turns out! Have fun in the kitchen.

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