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Tilapia with Cashew Crust |
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 I created this recipe for the Pickle Barrel restaurant chain in Toronto. It's a real winner for fish lovers. The mild taste of tilapia goes well with nuts, and this lemon-nut combination is outstanding. If you want to substitute another fish, try sole. Serve this over a bed of fresh grilled vegetables. | 1/3 cup chopped toasted cashews | 1/2 tsp crushed fresh garlic | | 4 Tbsp grated Parmesan cheese | four 4-0z tilapia fillets | | 1 Tbsp olive oil | 3 Tbsp chopped fresh dill or basil | | 1 Tbsp freshly squeezed lemon juice | lemon wedges |
- Preheat the oven to 425ºF. Line a baking sheet with foil and spray with cooking oil.
- Place the cashews, cheese, oil, juice and garlic in the bowl of a food processor and process just until coarsely ground. Do not purée. Alternatively, finely chop by hand.
- Place the fish on the prepared baking sheet and divide the nut mixture overtop, pressing it onto the fillets to help it adhere. Bake for 10 minutes per inch of thickness, or until the fish flakes when pierced with a fork. Garnish with the dill and lemon wedges.
| Nutritional Analysis
per Serving | Calories | 294 | | Protein | 37 g | | Fat | 14 g | | Saturated Fat | 3g | | Carbohydrates | 5.1 g | | Cholesterol | 85 mg | | Sodium | 143 mg | | Fiber | 0.6 g |
Prep Time:5 minutes
Cook Time:10 minutes
Make Ahead:Prepare the nut mixture up to a day in advance, cover and refrigerate. Serves 4 |
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