Tilapia with Coconut and Macadamia Breadcrumbs and Mango Salsa

Right after making this tilapia a while ago, I began concocting a new recipe in my head.  I loved how the fish tasted cooked in coconut oil and thought a tropical twist would be just as delicious. And I was right!  I loved adding the sweet coconut and salty, crunchy macadamia nuts to the bread crumbs.  It made such a wonderful contrast in flavor as well as texture.

Fish is great to make for a weeknight meal since it cooks up so quickly and there is usually not much prep.  I usually like to serve fish with rice and for this meal used my Thai Coconut Rice, which I think paired perfectly.  Start the rice before you get to work on the rest and it'll all finish around the same time.

Tilapia with Coconut and Macadamia Breadcrumbs and Mango Salsa
for the fish:
4 fresh tilapia fillets
1 1/2 Tbsp. virgin coconut oil
salt/pepper
3 Tbsp. sweetened flaked coconut
3 Tbsp. cup panko bread crumbs
2 Tbsp. macadamia nuts, chopped

for the salsa:
1 mango, peeled and chopped
1/4 red onion, finely diced
1/2 jalapeño, finely diced
1/2 bunch of cilantro, chopped (or more, if desired)
the juice of 1 lime
1/4 teaspoon salt
1/4 teaspoon pepper

Combine all salsa ingredients in a small mixing bowl.  Stir to combine and set aside while the rest is being prepared.

Add breadcrumbs and coconut to a small skillet over medium heat and toast until golden, about 3-4 minutes; add macadamia nuts the last 30 seconds or so.  Remove from heat and set aside.

Heat a large skillet over medium-high heat. Add coconut oil and melt.  Season tilapia with salt and pepper. Add tilapia to skillet and cook 2-3 minutes per side, or until slightly golden or opaque. Remove from heat sprinkle with breadcrumbs.

Serve warm with mango salsa and Thai Coconut Rice, if desired.


SOURCE: Salsa from How Sweet It Is

Brown Butter Tilapia with Basil Bread Crumbs

We have not had fish in so long, like years, so I thought it was time to throw it back into rotation once in a while. Brown butter and basil and unlikely combination...maybe?  But does it work..heck ya!! 

Brown butter goes good with just about anything.  I could probably swim in it!!  I love the crunchy breadcrumb coating, and the basil flavor really isn't too strong because it's dried basil.  Another thing I love about this fish is that it's cooked in coconut oil.  I love the flavor and smell of that stuff and it pairs so well with fish.

It's wonderful how just a few simple ingredients can make a wonderful and uncomplicated dish like this one.  This is melt in your mouth good!

Brown Butter Tilapia with Basil Bread Crumbs

4 fresh tilapia filets
1 1/2 Tbsp. virgin coconut oil
salt/pepper
3 Tbsp. brown butter
1/3 cup panko bread crumbs
1 garlic clove, minced
1/4 tsp. dried basil

Add 3 tablespoons butter to a small saucepan.  Heat over medium high heat and continue cooking until butter starts to turn brown and smells fragrant and nutty. Remove from heat.

Add breadcrumbs to a small skillet over medium heat and toast until golden, about 3-4 minutes. Turn off heat and immediately stir in garlic, dried basil and 1 tablespoon of brown butter. Set aside.

Heat a large skillet over medium-high heat. Season tilapia with salt and pepper.

Melt coconut oil in a large skilletover medium high heat. Add in tilapia and cook 2-3 minutes per side, or until slightly golden or opaque. Remove from heat. Right before serving, drizzle with remaining brown butter and breadcrumbs.


SOURCE: How Sweet It Is

Pecan Crusted Tilapia with Butter Rum Sauce

I love fish. It is a great option for a quick weeknight meal, even if it's frozen. Tilapia is also great because it doesn't have a really fishy taste either. I don't usually use a recipe for fish, I usually just throw on some olive oil and seasoning and stick it in the oven, but this looked too good to pass up. I think I'm also going through a phase. Last month I did several Greek-inspired dishes; see these, meatballs and these too. This month I have gone southern with my Jambalaya, Red Beans and Rice and now this dish, originally from Southern Living, that I found on This Mommy Cooks.

The pecan crust is great but what really makes this dish is the sauce; oh I love this sauce. It is a little sweet and citrusy with just a hint of rum. I think this sauce would go well on any fish, actually. You could even toast up the pecans and throw them into the sauce at the end of cooking if you didn't want to dredge the fish.

For some reason I ALWAYS serve my fish with wild rice. I don't know why, it just seems to go well together. I also served steamed sugar snap peas. Rice has been a great vehicle in getting my girls to eat meat and veggies; as long as they are cut up pretty small. They have never had a problem eating fish this way either! Yeah!

For the fish:
1/2 cup pecans
4 small tilapia fillets
salt
pepper
olive oil

For the Sauce:
3 Tbsp butter
1 shallot, minced
1 garlic clove, minced
*2 Tbsp. rum (substitute 1 tsp. rum extract)
Juice of 1 lemon
2 Tbsp orange juice
2 tsp honey


Preheat oven to 425. Process pecans in a food processor until finely chopped. Drizzle fish fillets with olive oil then sprinkle with salt and pepper. Dredge fish in finely chopped pecans.

Place fillets on a baking sheet lined with foil or a silpat and bake about 8-10 minutes or until fish flakes with a fork.

While fish is baking, prepare the sauce. Melt butter in a small skillet over medium-high heat; add shallot and garlic, and cook, stirring occasionally, about 5 minutes or until shallot is tender. Reduce heat to low, and slowly whisk in the rum/rum extract and remaining ingredients. Serve warm over fish.

*You may also omitt the rum completely and just add a little more citrus.

SOURCE:Adapted from This Mommy Cooks, originally from Southern Living 2009