Chutney
¼ Cup dry sherry (or apple juice)
¼ Cup white wine vinegar
2 Tablespoons honey
1 (8 oz.) can pineapple chunks, drained
1 Tablespoon grated fresh ginger
1 ½ teaspoons chili powder
Tilapia
1 egg
1 Tablespoon milk
¼ teaspoon salt, divided
¼ teaspoon freshly ground pepper, divided
1 cup finely chopped macadamia nuts
2 Tablespoons finely chopped fresh thyme or coconut thyme
1 teaspoon ground ginger
2 tablespoons all-purpose flour
1 (4-5 oz.) tilapia fillets
2 Tablespoons olive oil
1 Tablespoons shredded coconut
———
In small saucepan, combine sherry, vinegar and honey; bring to a boil over medium-high heat. Add pineapple. Reduce heat to low; simmer 5 minutes or until pineapple is tender. Pour mixture through strainer, reserving liquid. Place pineapple in medium bowl; cool.
Pour reserved liquid back into saucepan; add grated ginger and chili powder. Boil over medium-high heat 5 minutes or until slightly thickened; pour into small bowl. Let stand until cool. If desired, use fork to mash pineapple slightly; pour cooled sherry mixture over pineapple. Refrigerate until ready to serve.
Heat oven to 300o. In another medium bowl, whisk together egg, milk, 1/8 teaspoon of the salt and 1/8 teaspoon of the pepper. Place nuts in shallow bowl; stir in thyme, ground ginger, remaining 1/8 teaspoon salt and remaining 1/8 teaspoon pepper. Place flour on plate. Dust Tilapia fillets with flour; dip in egg mixture to coat. Press tilapia into nut mixture, pressing all sides to coat well.
Heat oil in large ovenproof skillet over medium-high heat until hot. Add tilapia; cook 2-4 minutes or until brown. Turn tilapia. Place skillet in oven; bake 3 to 5 minutes or until tilapia just begins to flake. Sprinkle with coconut; serve with chutney.
