Tuesday, October 5, 2010

Coconut-Macadamia Crusted Tilapia with Curry Cream Sauce


Coconut-Macadamia Crusted Tilapia with Curry Cream Sauce

This is another winner from my friend Kari. Even despite the fact that I completely forgot about the macadamia nuts, and substituted pistachios. And the sauce was a little lumpy. (Soccer night -- I was rushing!)

4 tilapia fillets
1 c. macadamia nuts
1/2 c. shaved coconut (unsweetened)
1 egg
1 sm. container heavy whipping cream (1/2 pint)
1 t. curry powder
salt & pepper

Sides: White rice and steamed broccoli

Fish Preparation:
Preheat oven to 375 degrees. Chop nuts finely (I used a food processor) and combine with the coconut and plenty of salt and pepper. Sprinkle fish lightly with flour and coat with beaten egg. Dredge coated tilapia through the nut mixture, coating it on both sides, and place it on a greased baking sheet. Bake for about 25 minutes. Do not overcook.

Sauce Preparation:
While the fish is baking, pour the whipping cream into a small saucepan and heat on medium. Slowly stir the curry powder into the cream along with a generous amount of salt and pepper. Stir 1-2 T flour very slowly into the cream. This should thicken the consistency of gravy. If not, add more flour a little bit at a time. Let sauce simmer on LOW while the fish bakes. Try not to let boil.

When the fish is done, stack it on top of white rice (I used brown). Then pour the sauce on top of the fish so it run down into the rice. Place steamed broccoli around the outside of the plate.

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