Cashew & Coconut Crusted Tilapia with Persian Lime Coconut Drizzle – Dana Shortt Gourmet

Cashew & Coconut Crusted Tilapia with Persian Lime Coconut Drizzle

Oil + Vinegar – Pairing – Taste of the Tropics:

PERSIAN LIME infused olive oil
COCONUT white balsamic vinegar

Cashew & Coconut Crusted Tilapia with Persian Lime Coconut Drizzle

Ingredients

  • 1½ lbs. tilapia, boneless and skinless fillets
  • ½ cup salted cashews, crushed
  • ½ cup sweetened flaked coconut, toasted
  • zest of ½ lime
  • 4 tablespoons DANA’s Persian Lime olive oil, divided
  • 3 tablespoons DANA’s Coconut white balsamic vinegar
  • optional – fresh pineapple salsa (combine 1 cup finely diced fresh sweet pineapple with 1 tbsp chopped fresh basil or mint)

Method

  1. Preheat oven to 400 F. Drizzle 1 tablespoon of Persian Lime olive oil over the fish fillets. Sprinkle fish with salt and pepper.
  2. Place cashews into a small ziplock bag, seal. Crush cashews into small pieces using a mallet or rolling pin. Transfer cashews to a large shallow bowl; add toasted coconut and lime zest.
  3. Dredge each fillet in cashew-coconut mixture, transfer fish to a parchment lined baking sheet.
  4. Bake fish for about 12-15 minutes or until cooked to your liking.
  5. Meanwhile, prepare drizzle. Place remaining three tablespoons of Persian Lime olive oil with three tablespoons of Coconut white balsamic in a mason jar or other jar with lid, shake well.
  6. Pour drizzle over top of fish just before serving. Top with pineapple salsa, if desired (serve on a bed of rice, if desired).
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