I'm always looking for new and different ways of adding flavors to tilapia, which is a blend fish and usually goes well with a lot of different textures and flavors.
When going thru my pantry looking for something to add to the tilapia fillets i had sitting in the fridge, i ran across a bag of cashews and thought that would work well together, and it did.
I chopped the cashews finely and rubbed on the tilapia fillets with a little miso paste and pan fried them on coconut oil, served them over a zucchini potato bake that i will be posting a recipe soon, it was delicious!
Printable Recipe - click here
4 tilapia fillets
1 cup cashews, finely chopped
1 teaspoon miso paste
salt and pepper to taste
2-4 tablespoons coconut oil
lemon wedges for serving
Wash and pat dry tilapia fillets. Rub miso paste all over fillets( a little goes a long way).
Sprinkle salt and pepper over fish and rub in chopped cashews.
In a large frying pan heat 2 tablespoons coconut oil. Add fish to pan and cook on medium high for about 3 minutes a side. Add more coconut oil if needed.
Serve warm with fresh lemon wedges.