Cashew Crusted Stuffed Tilapia |
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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 4 |
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This recipe was created for Ready Set Cook 2005. Not only is this dish a beautiful presentation but it is easy to prepare and tastes fabulous. The apricots add a pleasant sweetness to the orzo based stuffing. Serve with broccoli, carrots, asparagus, or sauteed greens. Ingredients:
4 tilapia fillets (sole or flounder could also be used) |
1 egg white |
2 tablespoons flour |
1/2 lemon |
2/3 cup finely chopped cashews (i used the food processor) |
2 tablespoons plain breadcrumbs |
1/4 teaspoon fresh ground pepper |
1/2 teaspoon garlic salt |
1 cup cooked orzo pasta |
1 cup chopped fresh spinach |
1/3 cup chopped onion |
1 garlic clove, minced |
2/3 cup chopped dried apricot |
1 teaspoon fresh finely chopped basil |
1/4 cup finely shredded parmesan cheese |
1/4 teaspoon fresh ground pepper |
1/4 teaspoon salt |
Directions:
1. Combine all Cashew Crust ingredients in a small bowl and mix well.
2. Rinse tilapia and pat dry.
3. Whisk egg white in a small bowl and pour onto a small plate.
4. Lightly flour one side of the tilapia fillets (fish should be covered in a fine dust layer of flour).
5. Dredge floured side of fillet in egg white and then in Cashew Crust mixture.
6. Set coated fillets (crust side up) on waxed paper and let set.
7. Meanwhile, mix all the stuffing ingredients in a medium bowl.
8. Carefully turn tilapia fillets over and squeeze lemon juice on fillets.
9. Spread Stuffing evenly over fillet and fold so that the thicker side is on top (Use toothpicks to hold together if your fillets are small).
10. Place in buttered baking dish and replace any crust that was wiped away.
11. Cook at 350 degrees for 20 - 25 minutes.
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