Decadent White Chocolate Macadamia Crusted Tilapia
Indulge in the sublime flavors of our Decadent White Chocolate Macadamia Crusted Tilapia! This delightful dish combines the delicate essence of fresh tilapia with a luxurious macadamia nut and white chocolate crust, harmonized by a touch of sweetened coconut. The tantalizing white chocolate sauce infuses every bite with a rich creaminess, creating the perfect balance between savory and sweet. Ideal for both special occasions and cherished weeknight dinners, this recipe turns the ordinary into an extraordinary culinary experience, making even the most reluctant fish lovers ask for seconds. Prepare to impress your family and guests with this captivating fusion of flavors that tastes as indulgent as a dessert but remains refreshingly elegant enough for any dinner table.
4
Servings
N/A
Calories
16
Ingredients
Ingredients
chopped macadamia nuts
1/3 cup (chopped)
sweetened flaked coconut
1/3 cup (none)
panko breadcrumbs
1/3 cup (none)
melted butter
4 tablespoons (melted)
finely chopped shallot
1 tablespoon (finely chopped)
white wine
1/4 cup (none)
lemon juice
1/4 cup (freshly squeezed)
heavy cream
1 cup (none)
butter
1/2 cup (cut into small pieces)
shaved white chocolate
1/4 cup (shaved)
kosher salt
to taste (none)
tilapia fillets
4 (skinless)
sea salt
to taste (none)
paprika
to taste (none)
fresh ground black pepper
to taste (none)
coconut milk (or Coco Lopez)
1 cup (none)
Instructions
1
Preheat your oven to 300°F (150°C).
2
For the macadamia crust, combine chopped macadamia nuts, sweetened flaked coconut, panko breadcrumbs, and melted butter in a mixing bowl. Mix thoroughly to ensure even coating.
3
Spread the macadamia mixture out on a baking sheet. Bake for approximately 15 minutes, stirring occasionally, until the mixture is golden brown. Set aside to cool.
4
For the white chocolate sauce, combine finely chopped shallot, white wine, and lemon juice in a non-reactive saucepan. Bring to a boil, then reduce the heat and let it simmer until reduced by two-thirds.
5
In another saucepan, add heavy cream and bring to a gentle simmer, allowing it to reduce by one-third as well.
6
While the liquids reduce, cut the butter into small pieces and set aside.
7
Once both mixtures have reduced, remove the shallot-lemon mixture from heat. Strain it and add it to the heavy cream.
8
Keep the saucepan warm. Slowly add the butter pieces to the cream mixture, whisking continuously until fully incorporated and smooth.
9
Stir in the shaved white chocolate, whisking until well blended. Keep the sauce warm over low heat, but do not boil.
10
Prepare the tilapia by spraying a baking dish with non-stick spray. Place the fillets in the dish, flesh side up.
11
Season the fillets with sea salt, fresh ground black pepper, and a sprinkle of paprika for added flavor.
12
Brush each fillet generously with coconut milk or Coco Lopez, ensuring a nice coating for moisture and flavor.
13
Bake the seasoned tilapia in the preheated oven at 350°F (175°C) for 10-15 minutes, or until the fish reaches an internal temperature of 150°F (65°C) and flakes easily with a fork.
14
To serve, portion the warm white chocolate sauce onto four plates. Place the cooked tilapia fillets on top of the sauce.
15
Generously top each fillet with the macadamia crust and serve immediately. Enjoy this unique culinary experience!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Decadent White Chocolate Macadamia Crusted Tilapia?
It is a gourmet seafood dish featuring tilapia fillets topped with a toasted macadamia and coconut crust, served over a rich and creamy white chocolate sauce.
What type of fish is used in this recipe?
This recipe specifically uses skinless tilapia fillets.
How many people does this recipe serve?
This recipe is portioned to serve 4 people.
What ingredients are needed for the macadamia crust?
The crust consists of chopped macadamia nuts, sweetened flaked coconut, panko breadcrumbs, and melted butter.
How do I prepare the macadamia crust mixture?
Combine the chopped nuts, coconut, panko, and melted butter in a bowl and mix thoroughly until evenly coated.
At what temperature should I bake the crust?
The crust mixture should be baked at 300°F (150°C).
How long does it take to toast the macadamia crust?
Bake the mixture for approximately 15 minutes, stirring occasionally until it reaches a golden brown color.
What ingredients are in the white chocolate sauce?
The sauce is made from finely chopped shallots, white wine, lemon juice, heavy cream, butter, and shaved white chocolate.
How do I reduce the wine mixture for the sauce?
Combine shallot, white wine, and lemon juice in a saucepan, bring to a boil, and simmer until the volume is reduced by two-thirds.
How much should I reduce the heavy cream?
The heavy cream should be brought to a gentle simmer and reduced by one-third of its original volume.
Do I need to strain the sauce?
Yes, the shallot and lemon mixture should be strained before being added to the reduced heavy cream.
How is the butter incorporated into the sauce?
The butter should be cut into small pieces and whisked continuously into the warm cream mixture until smooth.
When should the white chocolate be added?
Stir in the shaved white chocolate after the butter has been fully incorporated and the sauce is smooth.
Can I boil the white chocolate sauce?
No, you should keep the sauce warm over low heat but avoid boiling it once the chocolate is added.
How do I prepare the tilapia fillets for the oven?
Place the fillets flesh side up in a baking dish sprayed with non-stick spray and season them with sea salt, black pepper, and paprika.
What is Coco Lopez used for in this recipe?
Coco Lopez or coconut milk is brushed onto the fillets to provide moisture and a tropical flavor base.
What temperature should the oven be for the fish?
The tilapia should be baked at 350°F (175°C).
How long does the tilapia take to cook?
The fish typically takes 10-15 minutes to reach the proper internal temperature.
What is the target internal temperature for cooked tilapia?
The fish is done when it reaches an internal temperature of 150°F (65°C).
How can I tell if the tilapia is done without a thermometer?
The fish is ready when it flakes easily with a fork.
How should the dish be plated?
Portion the white chocolate sauce onto plates, place the cooked tilapia on top, and then generously add the macadamia crust.
Is this recipe sweet or savory?
It is a fusion dish that balances savory fish and spices with the sweetness of coconut and white chocolate.
What kind of coconut should I use?
The recipe calls for sweetened flaked coconut for the crust and coconut milk or Coco Lopez for brushing the fish.
Can I use regular breadcrumbs instead of panko?
Panko is recommended for its light, airy crunch, but regular breadcrumbs can be used as a substitute if necessary.
What kind of wine is best for the sauce?
A dry white wine is typically best for balancing the sweetness of the chocolate and cream.
Is the macadamia nut preparation specific?
Yes, the nuts should be chopped before being mixed into the crust.
Does the recipe require kosher salt?
The sauce uses kosher salt to taste, while the fish is seasoned with sea salt.
What category does this recipe fall under?
This recipe is categorized under Tilapia and Seafood.
Is this dish suitable for special occasions?
Yes, its elegant presentation and unique flavor profile make it ideal for special dinners or impressing guests.
Can the crust be made in advance?
Yes, the crust can be toasted ahead of time and set aside to cool before serving.