Macadamia Nut Encrusted Tilapia with Mango Grapefruit Salsa and Coconut Rice

This meal is sure to take you on a dinner trip to the South Pacific. It’s wonderfully light and fresh with a hint of citrus.

Time from Prep to Eating: 30 minutes

What You Need:
8”x8” baking dish
1 small bowl
1 plate

The Stuff:
2 Tilapia filets
¼ cup chopped macadamia nuts
¼ cup Panko breadcrumbs
1 egg, whisked
Salt and pepper to taste

Here’s What You Do:
Grease the baking dish with any non-stick cooking spray and pre-heat the oven to 450 degrees.

In a separate bowl whisk one egg. On the plate mix the macadamia nuts, Panko breadcrumbs and salt and pepper.

Take each filet and dip it in the egg mixture, then dip it in the nuts and breadcrumbs. Ensure both sides of the filets are covered with the mixture and place in the baking dish. Pour the rest of the mixture over the filets and bake in the oven for 15 minutes.

Squeeze the left over lime and lemon from the salsa before serving.  Serve with the salsa and rice (recipes below).

Mango and Grapefruit Salsa

Time from Prep to Eating: 10 minutes


What You Need:
1 large mixing bowl

The Stuff:
1 Mango, diced
½ Grapefruit, peeled and diced
1 Avocado, diced
2 scallions, sliced
½ red pepper, diced
½ lemon
½ lime
1 Tbsp Canola Oil
Pinch of red pepper flakes
Pinch of cumin
Pinch of garlic powder
Salt and pepper to taste

Here’s What You Do:
Dice all ingredients to roughly the same size and mix in a large mixing bowl. Allow to set for at least 5 minutes before serving.

Coconut Rice

Time from Prep to Eating: 10 minutes


What You Need:
Medium pot
Small skillet

The Stuff:
1 cup jasmine rice
Coconut water
¼ cup coconut flakes
Salt and pepper to taste

Here’s What You Do:
Follow the cooking instructions for the jasmine rice and substitute the water for coconut water.

In a separate skillet heat the coconut flakes over medium heat until brown and crispy (about 5 minutes).

Top the rice with the coconut flakes and salt and pepper to taste.

Stuffed Poblano Peppers

Time from Prep to Eating: 45 minutes


What You Need:
9”x12” baking dish
Medium mixing bowl

The Stuff:
6 medium to large poblano peppers
1 - 14.5oz can black beans, drained
1 - 14.5oz can corn kernels
1 - 14.5oz diced tomatoes, diced
1 - 4oz can fire roasted diced green chiles, drained
½ cup bulgur wheat
½ package of frozen spinach, thawed
¼ tsp salt
1/8 tsp pepper
1/8 tsp cumin
1/8 tsp chili powder
½ cup shredded Mexican cheese mix

Here’s What You Do:
Pre-heat the oven to 400 degrees and grease the baking dish with non-stick cooking spray.

ut off the top of the poblano peppers and discard the seeds. Mix the remaining ingredients (except for the cheese and half of the diced tomatoes) in the large mixing bowl until well combined then stuff the peppers with the mixture. Place the peppers in the baking dish then pour the remaining diced tomatoes on top of the peppers. Roast in the oven for 30 minutes.

Top the peppers with the cheese and broil for about 3 minutes.