Best Cashew Crusted Stuffed Tilapia Recipes

CASHEW ENCRUSTED TILAPIA

Cashew Encrusted Tilapia image

Flaky, nutty, semi-healthy & simple! I got it from my sister's fiance who's a chef at a restaurant. Really good! These are estimate measurements, chefs usually eye ball it! Serve with a tropical sauce, ex: mango, papaya, coconut, or pineapple sauces or salsas. Serve with steamed veggies and/or rissotto.

Provided by Kitty Kat Cook

Categories Tilapia

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

6 -8 tilapia fillets (mahi-mahi, orange roughy works too)
2 cups all-purpose flour
1 cup plain breadcrumbs
3 large eggs
2 tablespoons milk
1 1/2-2 cups unsalted whole cashews or 1 1/2-2 cups unsalted crushed cashews
salt and pepper

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.

CRAB-STUFFED TILAPIA

Crab-Stuffed Tilapia image

Make a reservation for four at your dining room table. With this elegant, restaurant-quality dish, you can turn an ordinary Tuesday night into a supper celebration. -Linda Stemen, Monroeville, Indiana

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1 small onion, finely chopped
1 celery rib, finely chopped
1/4 cup plus 6 tablespoons butter, divided
1 cup lump crabmeat, drained
1/3 cup dry bread crumbs
1/3 cup mayonnaise
1 large egg, beaten
2 tablespoons diced pimientos, drained
1/4 teaspoon seafood seasoning
4 tilapia fillets (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon paprika

Steps:

In a large skillet, saute onion and celery in 1/4 cup butter until tender. Remove from the heat; stir in the crab, bread crumbs, mayonnaise, egg, pimientos and seafood seasoning. Spread 1/3 cup crab mixture over fillets. Roll up each from the pointed end; secure with toothpicks., Place seam side down in a greased 9-in. square baking pan. Melt remaining butter; drizzle over fish. Sprinkle with salt and paprika., Bake, uncovered, at 400° until fish just begins to flake easily with a fork, 25-30 minutes. Discard toothpicks. Spoon pan juices over fish.

Nutrition Facts : Calories 608 calories, Fat 47g fat (21g saturated fat), Cholesterol 248mg cholesterol, Sodium 894mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 40g protein.

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