2 tilapia fillets
¼ cup raw macadamia nuts
¼ cup panko (Japanese bread crumbs)
1 tablespoon chopped flat leaf parsley
Salt and fresh ground pepper to taste
1 egg, beaten
1 stick unsalted butter
½ shallot, finely chopped
1 lime, zested and juiced
1 tablespoon chopped cilantro
1 mango, peeled, pitted and finely diced
½ jalapeno pepper, seeded and finely diced
8-10 fresh cherries, pitted and diced
2 tablespoons chopped cilantro
½ small red onion, finely diced
1 cup dried black-eyed peas
1 cup cubed seeded butternut squash, cut into ½-inch cubes
1½ cups cooked brown rice
½ cup thinly sliced red onion
¼ cup chopped green pepper
3 tablespoons extra virgin olive oil
1 tablespoon fresh lime juice
2 tablespoons chopped fresh basil
Salt and pepper to taste
For the salad: Soak peas in a bowl of water overnight to rehydrate. Drain and boil peas and boil in 4 cups of water in for 50-60 minutes, until cooked; drain and add to large bowl with the cooked rice.
Heat oven to 350 degrees.
Coat squash in olive oil, sprinkle with salt and pepper and roast on baking sheet for 25-30 minutes or until cubes are soft and can be easily pierced with a toothpick. Add squash to bowl along with the onion, green pepper and basil. Whisk olive oil and lime juice in separate bowl, add salt and pepper to taste. Add dressing to mixture and stir. (Can be made 2 to 3 hours ahead, let stand at room temperature.)
For the salsa: Combine all ingredients and mix, can also be made ahead of time, refrigerate.
For tilapia: Preheat oven to 375 degrees. Line baking sheet with aluminum foil.
Add nuts to a food processor and finely chop. Transfer nuts to a bowl with panko, parsley, salt and pepper. Take each fillet and coat in egg wash and then press into crust mixture.
In a saute pan, add olive oil over medium-high heat and saute fillet 3 minutes on each side, or until crust has become golden then transfer to prepared pan and finish in the oven for 8-10 minutes, or until fillets are firm to the touch.
While the fish cooks, melt butter over medium-high heat; add shallots, cilantro, lime juice and lime zest and simmer for 2 to 3 minutes. Salt and pepper to taste.
To serve: Divide rice salad between two plates, top with fillet. Spoon salsa on top of fillet and drizzle lime butter around tilapia.
Michael Lalagos, Schaumburg