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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Middle Eastern >> Egyptian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tilapia fillet	4			1613.8703	0.0	359.0408	9.0667
margarine	2	tablespoons		202.75799999999998	0.2538	0.2538	22.701
flour	1/3	cup		192.76	42.2018	3.1337	0.7479
egg	2		beaten	143.0	0.72	12.56	9.51
cashew nut	7	ounces	raw	1097.4285	59.9121	36.1576	87.0203
olive green black	1/3	cup	mixed	1613.8703	0.0	359.0408	9.0667
basil	2 -3		washed chopped	0.0	0.0	0.0	0.0
caper	3 1/2	1/2		6.922999999999999	1.4719	0.7104	0.2589
lemon	2		cut	2.5617	0.8233	0.0972	0.0265
egg yolk	2			109.48	1.2206	5.3924	9.0236
chicken stock	1/4	cup		21.6	2.1180000000000003	1.5119999999999998	0.72
chicken stock	1	cup	heated	21.6	2.1180000000000003	1.5119999999999998	0.72
lemon	2			2.5617	0.8233	0.0972	0.0265
marsala wine	3	tablespoons		1613.8703	0.0	359.0408	9.0667
salt	1/4	teaspoon		-	-	-	-
peanut oil vegetable	3	tablespoons		1613.8703	0.0	359.0408	9.0667
cornstarch	4	tablespoons		121.92	29.2064	0.0832	0.016

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.