hazelnut and cherry encrusted tilapia
(1 rating)
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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(1 rating)
yield
4 serving(s)
prep time
15 Min
cook time
10 Min
Ingredients For hazelnut and cherry encrusted tilapia
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6 slicetilapia
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1 cdijonais sauce
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1/2 lbbutter
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1/2 lbwhole shelled hazelnuts
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1/2 lbsun dried cherries
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2 qtpanko bread crumbs
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1/2 bunchparsley
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salt and pepper
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1/2 lbbutter
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1/2 lbsun dried cherries
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2 Tbsprum
How To Make hazelnut and cherry encrusted tilapia
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1Preheat oven to 400 degrees
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2Lay tilapia on sprayed baking dish. Coat top of fish with dijonaise sauce. Cover fish completely with crust mixture.
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3Bake approximately for 10 - 12 minutes and serve topped with rum soaked cherries.
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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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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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