Hazelnut and Cherry Encrusted Tilapia

MaryEllyn Thomas

By
@MaryEllynThomas

This recipe (another one from my sister's cooking class) spoke to me as we are so lucky here in the Pacific NW to have Hazelnuts grown here. I look forward to cherry season and always dry them for use later in the year.( You don't have to do this step it's just what I do). November comes and the Hazelnuts are here. OMG, how lucky are we! This is an amazing dish, the sweet and the crunch, oh my!


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Comments:

Serves:

4

Prep:

15 Min

Cook:

10 Min

Ingredients

6 slice
tilapia
1 c
dijonais sauce
1/2 lb
butter
1/2 lb
whole shelled hazelnuts
1/2 lb
sun dried cherries
2 qt
panko bread crumbs
1/2 bunch
parsley
salt and pepper
1/2 lb
butter
1/2 lb
sun dried cherries
2 Tbsp
rum

Directions Step-By-Step

1
Preheat oven to 400 degrees
2
Lay tilapia on sprayed baking dish. Coat top of fish with dijonaise sauce. Cover fish completely with crust mixture.
3
Bake approximately for 10 - 12 minutes and serve topped with rum soaked cherries.
4
CRUST: In a sauce pot melt 1/2 lb butter. Add 1/2 lb cherries and let soak on low for 10 minutes.
*In a food processor, chop hazelnuts until small uniform pieces are achieved. Transfer to a mixing bowl.
*In a food processor combine breadcrumbs, buttered cherries and parsley. Combine well and add to hazelnuts.
*Combine the cherry crust and hazelnuts by hand in a mixing bowl. Add 1T salt and 1/2 T pepper. Taset and adjust accordingly.
5
RUM SOAKED CHERRIES
*In a saucepan combine butter, cherries and rum. Simmer for 5 minutes. Remove from heat.

About this Recipe

Course/Dish: Fish