MACADAMIA CRUSTED TILAPIA WITH WHITE CHOCOLATE BEURRE BLANC
From "The Next Food Network Star" courtesy of Kelsey Nixon. This dish is being served at the Red Lobster restaurants. Looks simple to make with ingredients I have all of the time (except macadamia nuts)
Provided by KelBel
Categories Tilapia
Time 35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- Place flour in shallow bowl. Whisk eggs in small bowl to blend. Finely grind nuts in processor. Transfer nuts to another bowl.
- Season fish with salt and pepper. Coat fish with flour. Dip fish into eggs, then macadamia nuts, coating completely.
- Heat 2 tablespoons oil in each of 2 heavy large skillets over medium heat. Place 3 fillets in each skillet; cook until golden brown, about 2 minutes per side. Transfer fillets to large baking sheet. Bake fish until just opaque in center, about 7 minutes.
- White Chocolate Beurre Blanc:.
- Cook shallots in olive oil in a heavy saucepan over medium high heat, stirring, until softened, about 3 minutes, adding garlic in the last minute. Deglaze with wine and reduce by half. Add cream and coconut milk and reduce by half once more. Remove sauce from heat and mount with white chocolate until sauce thickens. Season with salt and pepper
- Top with fish with White Chocolate Beurre Blanc and serve.
Nutrition Facts : Calories 1059.6, Fat 89.1, SaturatedFat 25.1, Cholesterol 210.4, Sodium 148.8, Carbohydrate 25.2, Fiber 6.6, Sugar 7.1, Protein 44.6
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