Mediterranean Tilapia Cashew Fusion With Lemon Sauce

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 4 tilapia fillets (approximately 1 1/4 lbs or two large fillets split in half, 4 pieces)
• 2 tablespoons margarine
• 1/3 cup flour
• 2 eggs, beaten
• 7 ounces cashew nuts (not raw)
• 1/3 cup mixed olive (green and black pit less)
• 2 -3 sprigs basil, leaves, washed and free of sand, then chopped
• 3 1/2 ounces capers
• 2 lemons, cut up into wedges
• 2 egg yolks
• 1/4 cup chicken stock (cold)
• 1 cup chicken stock, heated
• 2 lemons, juice of
• 3 tablespoons marsala wine
• 1/4 teaspoon salt
• 3 tablespoons peanut oil (substitute vegetable oil, not olive oil)
• 4 tablespoons cornstarch

Recipe

• 1 chop cashew nuts into very small pieces but not fine (motorized mini-chopper works best) and then place on a big plate.
• 2 whisk the 2 eggs and place into a bowl.
• 3 place the flour on a big plate.
• 4 place aluminum foil over a baking pan and grease with margarine.
• 5 place one fillet in flour (coat both sides) first and then deep into the egg mixture second; next place fillet in the cashews and press down; next flip the fillet and press the nuts into the other side of the fish; then place onto the baking pan; do this for all 4 fish fillets, also sprinkle the top of the fillets with extra ground cashews.
• 6 place baking pan with the fish into a pre-heated over at 325 degrees and bake for about 20-25 minutes… test to see if the fish is done, but not overcooked.
• 7 the lemon sauce.
• 8 place 2 egg yolks in 1/4 cup of cold stock and whisk until smooth.
• 9 add lemon juice, marsala wine and salt to 1 cup heated stock.
• 10 in a small pot heat peanut oil and then add the cornstarch stirring (add a little of the stock if necessary to prevent it from becoming lumpy); next gradually add the lemon juice/stock, whisk until smooth and resulting in the consistency for a thick sauce; let the sauce bubble for about 1 minute, then remove from heat and let sit for about 2 minutes.
• 11 next gradually add the beaten egg yolks into the lemon stock, whisk until smooth (do not let the eggs set).
• 12 remove fish to an individual plates; place some olives on one side; drizzle a little of the lemon sauce on the fish and pour some of the sauce on the plate (by the side of the fish); garnish the fish and sauce with chopped basil leaves and capers.
• 13 add cooked vegetables to individual plates as desired and served with extra lemon wedges.
• 14 enjoy this mouth watering recipe!