- 1/2 cup all-purpose flour
- 2 large eggs
- 3 cups macadamia nuts
- 6 (6-ounce) tilapia fillets
- Salt and freshly ground black pepper
- 4 tablespoons olive oil
- White Chocolate Beurre Blanc, recipe follows
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. Top with White Chocolate Beurre Blanc and serve.
White Chocolate Beurre Blanc:
- 1/3 cup shallot, minced
- 2 tablespoons olive oil
- 1 tablespoon garlic, minced
- 2/3 cup dry white wine
- 1 cup heavy cream
- 1/2 cup coconut milk
- 2 tablespoons white chocolate
- Kosher salt and freshly ground black pepper
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
* Guest Recipe
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.