Cashew Crusted Tilapia
Taste Tastic Tuesday calls for a fantastic meal idea that is easy, healthy, and great-tasting.
This recipe that I found, along with my alterations, really fits the bill! I altered it to suit my needs and tastes and so can you.
I've been a little lazy lately on the cooking front and I really feel that this was the perfect way to jump back in.
Cashew Crusted Tilapia on a Bed of Sauteed Kale with a Side of Roasted Zucchini
2 medium zucchinis 1 tbsp olive oil Spices (I used pink himalayan salt and cayenne pepper) 1/2 cup raw cashews (unsalted) 1/2 cup grainy dijon mustard 2 tilapia filets 1 cup kale ripped into medium size pieces 1 tbsp olive oil
Preheat your oven to 400 degrees Fahrenheit. Slice 2 medium zucchinis into wedges (not too small or they will cook away). Place them in a ziploc bag and sprinkle with spices of your choosing as well as about a tablespoon of olive oil. Make sure all the pieces are nicely covered then place them in a single later on a baking sheet. Place in the oven.
Meanwhile, in a small food processor grind the cashews into a very fine consistency.
Place the ground cashews in a shallow bowl. In another shallow bowl, pour in the mustard. Take the tilapia filets and dip them first in the mustard until coated evenly, then in the cashews until covered as well as you can. Place filet on a baking sheet and repeat process for second piece.
Place the baking sheet containing the fish in to the oven on the rack below the zucchini. Bake for 20 minutes.
Before the oven is done, sauté the kale with olive oil for just a couple of minutes until wilted.
Remove all items from the oven. Place Kale on a plate, then the tilapia, surrounded by the zucchini.
A beautiful, healthy and yummy dish.
I got two portions out of this meal, one to eat right away and one for my lunch at work!