Hazelnut and Cherry Encrusted Tilapia

1
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!

Rating:
★★★★★ 1 vote
Comments:
Serves:
4
Prep:
15 Min
Cook:
10 Min

Ingredients

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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

How to Make Hazelnut and Cherry Encrusted Tilapia

Step-by-Step

  • 1Preheat oven to 400 degrees
  • 2Lay tilapia on sprayed baking dish. Coat top of fish with dijonaise sauce. Cover fish completely with crust mixture.
  • 3Bake approximately for 10 - 12 minutes and serve topped with rum soaked cherries.
  • 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.
  • 5RUM SOAKED CHERRIES
    *In a saucepan combine butter, cherries and rum. Simmer for 5 minutes. Remove from heat.

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About Hazelnut and Cherry Encrusted Tilapia

Course/Dish: Fish




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