INGREDIENTS

• 4, 6-oz. tilapia fillets
• 1¼ cups macadamia nuts
• ½ cup panko bread crumbs
• 1 can light coconut milk
• 1 lime; juiced
• Salt; to taste
• 1½ cups mango; diced

• 1½ cups pineapple; diced
• ¼ cup red onion; chopped
• 2 Tbs. cilantro; chopped
• 1 Tbs. rice vinegar
• 1 Tbs. lemon juice
• 1 Tbs. jalapeño; chopped

INSTRUCTIONS

Preheat oven to 350°. Grease or cover a large baking sheet with foil. Add the nuts and bread crumbs to a food processor and pulse until the nuts are finely crushed. Pour the mixture into a shallow bowl. Pour the milk into a separate shallow bowl. Dip each fillet into the milk and then dip into the nut and bread crumb mixture and place on the baking sheet. Sprinkle salt on top of each piece of fish. Drizzle some of the fresh lime juice over each fillet. Spray the top of each piece with cooking spray. Bake for about 12–15 minutes or until a light golden brown. While the fish is baking, prepare the salsa. Add all ingredients into a bowl and mix to combine. Serve over the fish.