ALMOND AND COCONUT CRUSTED TILAPIA RECIPE | ALLRECIPES
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Butter a large baking dish.
- Place the beaten eggs in a shallow dish. Mix the almonds, coconut, sesame seeds, brown sugar, and nutmeg together in a mixing bowl. Stir the pineapple and onion together in a separate bowl. Dip each tilapia fillet into the beaten egg and then press into the almond mixture. Place the coated tilapia into the prepared dish. Spread the pineapple mixture over the coated fillets.
- Bake in the preheated oven until the fish flakes easily with a fork, about 40 minutes.
Nutrition Facts : Calories 436.7 calories, CarbohydrateContent 25.9 g, CholesterolContent 145.5 mg, FatContent 20.9 g, FiberContent 4.9 g, ProteinContent 38.5 g, SaturatedFatContent 5.5 g, SodiumContent 163.3 mg, SugarContent 8.7 g
TOASTED ALMOND-COCONUT FINANCIERS RECIPE - NYT COOKING
These simple, French-style cookie-cakes are usually baked in special rectangular molds to resemble little bars of gold. In her book “Paris Sweets” (Clarkson Potter, 2012), Dorie Greenspan makes the process easier by baking them in mini-muffin tins, and the method works beautifully. They bake up soft and chewy, into perfect two-bite-size treats. This recipe uses toasted almond flour, which deepens the flavor. A dip in melted bittersweet chocolate gives the financiers a polished look and balances out their sweetness. This recipe makes 12, but easily doubles for a crowd.
Provided by Samantha Seneviratne
Total Time 40 minutes
Yield 12 financiers
Number Of Ingredients 10
Steps:
- Heat the oven to 350 degrees. Grease a 12-cup mini-muffin tin.
- On a rimmed baking sheet, spread out the coconut and almond flour, side by side. Toast until both are lightly browned, 8 to 10 minutes, stirring halfway through and keeping a close watch at the end. Transfer to a large bowl and let cool slightly.
- Use your fingertips to grind the coconut with the almond flour to break it down into small pieces. Add the sugar, flour and salt, and whisk to combine.
- Whisk in the egg whites and almond extract, then the melted butter.
- Divide the batter evenly among the greased cups. (A small cookie scoop makes easy work of this task.) Tap the pan on the countertop to smooth the tops.
- Bake until the cakes spring back when pressed gently in the center, 18 to 20 minutes. Pop them out of the tin, using a small offset spatula or knife to loosen the edges if needed, and let them cool completely on a wire rack.
- Melt the chocolate and oil together in a small bowl in short, 10-second bursts in the microwave, stirring between each. (Alternatively, melt the chocolate and oil over a double boiler on the stove.)
- Dip half of each financier in the chocolate and set on a rack until set, at least 30 minutes.
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The secret ingredient in this homemade candy is a true surprise—no one tasting these delicious morsels will guess what’s in the sweet, creamy filling! —Katrina Smith, Lawrence, Kansas
From tasteofhome.com
Total Time 45 minutes
Category Desserts
Calories 167 calories per serving
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Total Time 45 minutes
Category Desserts
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These are great for snacking!
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Reviews 4.6
Total Time 30 minutes
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From thepioneerwoman.com
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Total Time 12 minutes
Category main dish
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