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.

INGREDIENTS

• 12 mini sweet peppers
• 3 slices bacon
• ½ cup onion; diced
• 4 oz. cream cheese; room temp.
• 4 oz. goat cheese; room temp.
• 1 tspn. garlic
• 2 Tbs. green onion; sliced thin
• 1 lemon; juiced & zested
• 1/8 tspn. red pepper flakes
• ¼ tspn. oregano
• ¼ tspn. salt
• 3 Tbs. butter; melted
• ¾ cup panko breadcrumbs
• 3 Tbs. parsley; minced

INSTRUCTIONS

Preheat oven to 375°F. Slice each pepper in half lengthwise then use a spoon to scoop out any seeds and white membrane. Cut the bacon into ¼-inch-thick strips then add the bacon to a saucepan over medium-heat and cook until golden. Remove the bacon from the pan and drain on a paper towel. Add onions to the pan used to cook the bacon. Cook the onions, stirring occasionally until translucent. Add the garlic and cook for about 30 seconds. Remove the garlic and onions, set aside. Combine goat and cream cheese. Add the bacon, onions, garlic, sliced green onions, lemon juice, lemon zest, red pepper flakes, dry oregano and salt. Stir to combine. In another bowl, combine breadcrumbs and parsley with the melted butter. Spoon the cheese mixture into each pepper half, place filling side down into the buttery breadcrumbs then place filling side up onto a baking sheet. Bake the stuffed peppers for about 20 minutes or until peppers are softened and the breadcrumbs are golden brown.