Macadamia Encrusted Tilapia

Number of Servings: 4

Ingredients:
1 Cup Fresh Tilapia filets (7-9oz. each)
1 Cup (approximately) all purpose flour
Pinch of Kosher salt
Pinch of Black Pepper
2-3 large Whole Eggs, lightly whipped
1 Cup Crushed macadamia pieces
1 Cup Panko bread crumbs

Procedure:
1. Sprinkle tilapia filets on both sides with salt and pepper
2. Combine macadamia nuts and Panko bread crumbs together, the macadamia pieces should be the same size as the panko bread crumbs
3. Place the flour, the beaten eggs and the macadamia mixture in three pans or dishes large enough to hold them
4. In this order place the fish filets into the flour first, shaking off the excess, then dip it into the egg wash, then into the macadamia mixture
5. Continue this until all four filets have been breaded; place the fish in the refrigerator until ready to cook.

For Service:
1. Heat a non stick pan over med-high heat
2. Add enough vegetable oil to cover bottom of pan
3. When hot add fish filets one at a time, do not over crowd
4. Brown fish on both sides, place on a baking pan, continue until all four filets have been browned
5. Finish cooking filets in a pre-heated 350 degree oven until done, approximately 10-15 minutes
6. To serve, spoon some orange chile sauce on bottom of serving plate
7. Place fish filet on top of sauce
8. Spoon some mango salsa over top of fish
9. Sprinkle with chopped scallions if desired and lemon wedges

Mango Salsa

Yield: 2-3 cups

Ingredients:
2 Mangos, fresh, ripe
1/4 Cup Minced Red Onion
1/4 Cup Red Bell Pepper
Lime Juice (From 2 limes), fresh
1 Tbl Basil, fresh
1/2 each Fresh Jalapeno, Stemmed and seeded
1 Tsp Kosher salt
1/4 Tsp Black Pepper

Procedure:
1. Peel and seed mangos, dice into 1/2" cubes
2. Remove stem and seed from red pepper and jalapeno, dice into 1/4" cubes
3. Place mangos and peppers in a clean mixing bowl
4. Julienne the fresh basil
5. Squeeze the lime juice from the limes
6. Combine all ingredients together, sprinkle salt and pepper to taste and mix well
Store in refrigerator until ready to use

Orange Chile Sauce

Yield: 2 cups

Ingredients:
1 Cup Mayonnaise
1/2 Cup Orange Juice
1/2 Cup Sweet Chile Sauce (also know as Mae Ploy sauce, available in asian grocery stores)

Procedure:
1. Place mayonnaise in clean mixing bowl, gently whisk smooth with wire whip
2. Add chile sauce, mix until well blended
3. Slowly add orange juice until well blended
4. Store in fridge until needed. Will stay fresh for 3 days

Recipe compliments of JB's On The Beach, Deerfield Beach, Florida, Chef Ron Pollack