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Nutrition Facts
Serving Size 1 (247g) Recipe makes 4 servings The following items or measurements are not included below: 4 tilapia fillets
Calories 882
Calories from Fat 762		(86%)
Amount Per Serving		%DV
	Total Fat 84.8g	130%
	Saturated Fat 53.1g	265%
	Monounsaturated Fat 23.6g
	Polyunsaturated Fat 2.8g
	Trans Fat 0.0g
Cholesterol 174mg		58%
Sodium 402mg		16%
Potassium 282mg		8%
Total Carbohydrate 28.0g		9%
	Dietary Fiber 3.4g	13%
	Sugars 15.8g
Protein 6.6g		13%
detailed view... how is this calculated?

Tilapia... White Chocolate Macadamia Crusted Tilapia

Recipe #388356 | 1 hour | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Moontan Master!
Sep 2, 2009

Although not normally a fish fan, a friend decided to try this Red Lobster menu item last year after reading its description. As it turns out this dish won a Food Netwrok Challange which is why it was being showcased. After being tempted by the description of white chocolate, toasted macadmia nuts and coconut, and a smooth sweet sauce, it was a must try. Needless to say it was a huge hit and after trying it myself I am a true believer too. If you want a great fish dish that is as captivating and delightness as a great dessert too... this is the recipe for you.

SERVES 4 (change servings and units)

Ingredients

FOR MACADAMIA CRUST

1/3 cup chopped macadamia nuts
1/3 cup sweetened flaked coconut
1/3 cup panko
4 tablespoons melted butter

FOR WHITE CHOCOLATE SAUCE

1 tablespoon finely chopped shallot
1/4 cup white wine
1/4 cup lemon juice
1 cup heavy cream
1/2 cup butter
1/4 cup shaved white chocolate (use real white chocolate only, not white baking chips )
kosher salt

FOR TILAPIA PREP

4 tilapia fillets
sea salt
paprika
fresh ground black pepper
1 cup coconut milk (or Coco Lopez)

Directions

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1, FOR MACADAMIA CRUST: Mix all of first 4 crust ingredients well.
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2. Spread crust out on to a baking sheet.
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3. Bake in a 300°F oven for approximately 15 minutes or until golden brown, stirring occasionally.
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4. FOR WHITE CHOCOLATE SAUCE: In a small non-reactive sauce pan add the shallot, wine and lemon juice. Bring to a boil and reduce heat. Simmer until liquid has reduced by 2/3.
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5. In another saucepan add the heavy cream. Bring to a simmer and reduce by 1/3.
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6, While liquids are reducing, cut the butter into small pieces.
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7. Once liquids are reduced, remove from heat and strain the shallot lemon mixture and add it to the heavy cream.
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8.Keeping the pan warm, slowly add 2-3 pieces of the butter to the lemon cream mixture while continually whisking. Continue to whisk while adding remaining butter.
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9. Next whisk in the white chocolate until fully incorporated.
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10. TILAPIA PREP: Spray a baking dish with non stick spray.
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11. Place 4 tilapia fillets flesh side up.
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12. Season filets with sea salt, pepper and paprika.
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13. Brush Coconut Milk or Coco Lopez over the top of each fish filet.
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14. Bake the prepared fish in a 350°F oven for approximately 10-15 minutes or until fish reaches 150°F internally.
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15. PRESENTATION: Portion the chocolate sauce onto 4 plates.
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16. Place the cooked fish on top of the chocolate sauce.
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17. Top each filet with the macadamia topping. Enjoy!