Wednesday, August 6, 2008

Nice and Light

I've been trying to cook and eat healthier lately, so I was pretty excited when I saw this meal posted on Joelen's blog. I knew I had to try it right away! James and I both really enjoyed this meal and it was filling, but still pretty healthy. I did have a couple of issues however, which I think I know how to fix for next time. First, I couldn't get the breadcrumb/macadamia nut mixture to stick to the fish. I think the nuts were not crushed small enough, so next time I think I need to be more diligent about that. The other problem was that I couldn't get baby bok choy at the grocery store - only the larger variety. I think with the larger variety it's probably necessary to chop the white stems smaller than I did so that they will cook a little bit faster. Like I said, neither of these issues will be difficult to resolve the next time I try this recipe! Thanks Joelen!

Macadamia Nut Crusted Tilapia

Recipe courtesy of


  • 4 frozen tilapia fillets
  • 1-2 eggs
  • 1 tablespoon water
  • 1/2 cup crushed macadamia nuts
  • 1/2 panko breadcrumbs
  • salt & pepper to taste


In a small bowl, whisk eggs with water for egg wash.
In a shallow baking pan, combine the nuts, breadcrumbs, salt & pepper.
Dip each tilapia fillet in the eggwash and dredge in the nut/breadcrumb mixture until fully coated.
Plate coated fish on a plate and chill for 10-15 minutes.
Meanwhile, preheat your oven to 375 degrees.
Place coated fish on a light greased baking sheet and bake in preheated oven for 15-20 minutes.

Baby Bok Choy and King Oyster Mushroom Saute
Recipe courtesy of

  • 3-4 baby bok choy bunches
  • 1 1/2 cups king oyster mushrooms (or any kind of mushroom)
  • 1-2 tablespoons olive oil
  • 3 gloves garlic, minced
  • 1 tablespoon minced ginger
  • 1 tablespoon oyster sauce
  • 1 tablespoon lite soy sauce
  • 1-2 teaspoons sesame oil

Heat large skillet or wok over high heat. Meanwhile, prep your veggies by cutting bottoms of the bok choy and rinsing any debris between the stalks. Cut off the green tops and set aside.

For the mushrooms, slice them and if you prefer, remove stems. When skillet or wok is hot, add oil to coat the bottom. Add garlic, ginger and bok choy bottoms (not the green leafy tops!). Stir until stalks are softened; then add mushrooms. Stir until mushrooms start to brown and soften.
Add the oyster sauce, soy sauce and salt & pepper to taste. Stir and then add bok choy greens.
Remove from heat, add sesame oil and toss until greens wilt. **I also garnished with a few sesame seeds

1 comment:

Joelen said...

Glad you liked it! It looks great and if the large bok choy is what you can find, you can slice the white part in smaller pieces. :)