hazelnut and cherry encrusted tilapia
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!
prep time
15 Min
cook time
10 Min
method
---
yield
4 serving(s)
Ingredients
- 6 slices tilapia
- 1 cup dijonais sauce
- 1/2 pound butter
- 1/2 pound whole shelled hazelnuts
- 1/2 pound sun dried cherries
- 2 quarts panko bread crumbs
- 1/2 bunch parsley
- - salt and pepper
- 1/2 pound butter
- 1/2 pound sun dried cherries
- 2 tablespoons rum
How To Make hazelnut and cherry encrusted tilapia
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Step 1Preheat oven to 400 degrees
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Step 2Lay tilapia on sprayed baking dish. Coat top of fish with dijonaise sauce. Cover fish completely with crust mixture.
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Step 3Bake approximately for 10 - 12 minutes and serve topped with rum soaked cherries.
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Step 4CRUST: 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.
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Step 5RUM SOAKED CHERRIES *In a saucepan combine butter, cherries and rum. Simmer for 5 minutes. Remove from heat.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Category:
Fish
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