Mediterranean Tilapia Cashew Fusion With Lemon Sauce
photo by SkipperSy
- Ready In:
- 1hr 30mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
- 4 tilapia fillets (approximately 1 1/4 lbs or two large fillets split in half, 4 pieces)
- 2 tablespoons margarine
- 1⁄3 cup flour
- 2 eggs, beaten
- 7 ounces cashew nuts (not raw)
- 1⁄3 cup mixed olive (green and black pit less)
- 2 -3 sprigs basil, leaves, washed and free of sand, then chopped
- 3 1⁄2 ounces capers
- 2 lemons, cut up into wedges
-
LEMON SAUCE
- 2 egg yolks
- 1⁄4 cup chicken stock (cold)
- 1 cup chicken stock, heated
- 2 lemons, juice of
- 3 tablespoons marsala wine
- 1⁄4 teaspoon salt
- 3 tablespoons peanut oil (substitute vegetable oil, not olive oil)
- 4 tablespoons cornstarch
directions
- Chop cashew nuts into very small pieces but not fine (motorized mini-chopper works best) and then place on a big plate.
- Whisk the 2 eggs and place into a bowl.
- Place the flour on a big plate.
- Place aluminum foil over a baking pan and grease with margarine.
- Place one fillet in flour (coat both sides) FIRST and then deep into the egg mixture SECOND; Next place fillet in the cashews and press down; Next flip the fillet and press the nuts into the other side of the fish; Then place onto the baking pan; Do this for all 4 fish fillets, also sprinkle the top of the fillets with extra ground cashews.
- Place baking pan with the fish into a pre-heated over at 325 degrees and bake for about 20-25 minutes… test to see if the fish is done, but not overcooked.
- THE LEMON SAUCE.
- Place 2 egg yolks in 1/4 cup of COLD stock and whisk until smooth.
- Add lemon juice, Marsala wine and salt to 1 cup heated stock.
- In a small pot heat peanut oil and then add the cornstarch stirring (add a little of the stock if necessary to prevent it from becoming lumpy); Next gradually add the lemon juice/stock, whisk until smooth and resulting in the consistency for a thick sauce; Let the sauce bubble for about 1 minute, then remove from heat and let sit for about 2 minutes.
- Next gradually add the beaten egg yolks into the lemon stock, whisk until smooth (do not let the eggs set).
- Remove fish to an individual plates; place some olives on one side; Drizzle a little of the lemon sauce on the fish and pour some of the sauce on the plate (by the side of the fish); garnish the fish and sauce with chopped basil leaves and capers.
- Add cooked vegetables to individual plates as desired and served with extra lemon wedges.
- Enjoy this mouth watering recipe!
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Reviews
-
I have so many good things to say about this recipe! The flavors are just outstanding, a terrific blend that works well together. The result is a mild fish dish that is special. Each addition just adds to the whole. The breading amounts were perfect. My fish did turn out a little dry, but I tried to utilize cooking spray in the pan instead of the margarine. I loved the sauce! I wasn’t sure what to expect when reading the recipe, but am so glad I tried this mild lemony sauce. Pouring it over the breaded fish, capers, olives, & basil results in a restaurant quality meal. It is also a lot easier to prepare than I anticipated. I will use this recipe again. Thank you chef and terrific job!!
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This dish has great potential and definitely caught my eye. The cashew crust is a good crust for fish, but it definitely needed some seasoning added and I had hoped the cashews were just a little more crisp. Maybe cooking for a shorter time in a hotter oven would be an idea. I was really unsure of the lemon sauce. I've never made a lemon sauce and wasn't sure if my consistency was correct, as it seemed to get really thick and I had to thin it, but it still wasnt thinned to "drizzle" consistency as the instructions suggest, and I was unsure of how thin to go. A little more guidance on this part of the recipe could be helpful. The capers added a nice touch. I think this could be a great recipe with a few adjustments and clarification. A good contest entry with nice creativity.
RECIPE SUBMITTED BY
SkipperSy
United States
Living in Metro New York City, I have a great appreciation of the many cultures and foods from far off lands. I have also traveled extensively around the world, met many wonderful people and tasted some terrific dishes!