Too much

Too much of a good thing can be wonderful! by Mae West
That's my philosophy about all things in life!

Monday, June 18, 2012

Cashew Miso Crusted Tilapia

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
Ingredients:
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.

9 comments:

  1. Good morning Bia! I have featured this recipe on my blog today for my weekly seafood round-up and have linked this recipe to your original post so that my readers will be forwarded to your site. Thank you for allowing me to share! Here is the link: http://carriesexperimentalkitchen.blogspot.com/2012/10/seafood-frenzy-friday-week-38.html

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