Indigenous to the Philippines, the magnificent pili nut has the highest magnesium content and has more vitamin E than any other nut. It’s been found to prevent cardiovascular disease, support strong immune function, and promote healthy skin. Munch on a handful as a snack or enjoy its delicious taste and texture in this succulent fish fillet dish.
Pili Nut-crusted Tilapia Fillet
Indigenous to the Philippines, the pili nut has the highest magnesium content and has more vitamin E than any nut.
Ingredients
Pili Nut-crusted Tilapia Fillet
- 1/2 Cup pili nuts roasted and chopped
- 1/4 Cup breadcrumbs
- 1 tablespoon all-purpose flour
- 1 tablespoon cilantro (wansoy) (leaves), chopped
- 1/4 Cup Butter softened
- 4 170-gram tilapia use fillet
- sea salt to taste
- Calamansi Juice
- vegetable oil
- 4 tablespoons fresh coconut milk (gata)
- vegetables (blanched), to serve
Instructions
- Preheat oven to 425ºF.
- In a medium bowl, stir together nuts, breadcrumbs, flour, cilantro, and butter. Set aside.
- Place fish in a shallow dish. Season with salt, white pepper, and chili flakes and drizzle with calamansi juice on both sides; rest for 10 minutes, turning them once.
- Brush an oven-proof dish with vegetable oil. Arrange the tilapia on the dish and bake for 5 minutes.
- Remove from the oven and brush each fillet with 1 tablespoon coconut milk.
- Divide nut mixture into four and spread on top of the fillets, patting the mixture to adhere on the fish.
- Return to the oven and bake for 5 to 10 minutes, or until the crust is golden brown. Transfer to a serving platter and serve with assorted steamed or blanched vegetables, if desired.
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