Opening the refrigerator 1 hour before dinner, I worked on using things I had leftover from previous meals. The macadamia nut breading mixture and the quinoa were waiting in the refrigerator. When I am putting together dinner I know what my protein will be, but sometimes not really how I will prepare it or what sides will accompany it. It depends on what is in my refrigerator at any given time. If you do this you will keep your refrigerator cleared out of those mystery containers. Please remember that my recipes are gluten free.
Macadamia Nut Crusted Tilapia
1 pound tilapia
¼ -½ cup Coconut water
1 TBS Raw Organic Agave
Macadamia Nut Breading
2 tsp Virgin Coconut Oil
1 tsp Organic Canola Oil
Set out your 3 containers for coating the fish. The cornstarch in the first one, the blended coconut water and agave in the second and the macadamia nut breading in the third container. With the liquid step if you want it to be thicker reverse the portions of agave to coconut water.
Dust the fish with corn starch; dip in liquid, press into nut mixture. Carefully place into pan, heated on medium high with oil. When brown on one side turn. Tilapia is a thin fish so this will not take long.
1 extra large leaf of rainbow swiss chard
½ – 1 onion rough chop
2 carrots slice or cut small
1 bag of mung bean sprouts washed
2 tsp Sesame seeds
1 tsp lemon grass
Sea salt and pepper to taste
1 tsp Raw Organic Agave
Virgin Coconut Oil
Heat pan on medium high heat with oil. Sauté onion, carrot until start to brown. Add in swiss chard and cook down, then add bean sprouts. Combine and add seasonings including agave.
could you use coconut water instead of coconut oil?
Robert those are totally two different items. While I love to drink coconut water you can't brown fish with it.