Recipe by Tesha
"This delicious mouth-watering recipe will please everyone at your table. This a Hawaiian-style recipe that goes well with any sides."
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chopped toasted almonds
1 (15 ounce) can
crushed pineapple, drained
6 (5 ounce) fillets
My husband enjoyed this one. I didn't have coconut, and he doesn't like pineapple, so we toasted the almonds with some sugar and used mandarin oranges instead. It turned out great!
this is a great idea and the crust is fantastic. I want to try this again and make a sauce out of pineapple to drizzle over the fish, or to dip in. and then I think it will be a hit!
Everyone at the table loved it and it was very easy to prepare!
This tilapia recipe came out so delicious!! I make this at least once a month now for family, usually at their request!
This was okay, it was rather soggy tasting and I wasn't super crazy about it. I think it could be greatly enhanced by using some panko bread crumbs, removing the eggs all together, and using a drizzle of butter and then adding the topping mixture, minus the nutmeg.
Maybe this would be a better recipe with a different fish. Didn't care for the nutmeg, brown sugar, coconut and flour-especially with the pineapple=too sweet. Kind of like a thin cake batter coating despite making as light a coating as possible. Suggest trying with shrimp instead. and deep-frying.
Sounded great but really wasn't good at all and we are not hard to please. I don't even know where to start to inprove it.
I just made this for tonight's dinner and it is wonderful. Since I had no tilapia, I used pollack fillets and the coating kept the fish moist.
I did not make the sauce since we are counting our carbs but next time, I will. I think it would be entirely appropriate for this tasty dish.
* Percent Daily Values are based on a 2,000 calorie diet.
Almond and Coconut Crusted Tilapia
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 188
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