Coconut Cashew Tilapia

2 eggs
1 Tablespoon water
3/4 Cup flour
1 teaspoon salt
1/2 teaspoon fresh cracked black pepper
1/4 teaspoon Lawry’s garlic seasoning
1 Cup finely crushed cashew pieces (I pulsed in blender until fine)
3/4 Cup sweetened shredded coconut
3/4 Cup Panko bread crumbs
1/2 teaspoon salt
4 tilapia filets

Preheat oven to 350 degrees F.

Place eggs and water into a bowl; mix to combine. Place flour, salt, pepper and garlic seasoning into a shallow dish. Place cashew, coconut, bread crumbs and salt into another shallow dish.

Dip Tilapia into flour, then egg dip and cashew mixture. Make sure fish is coated well with the cashew crust. Place fish onto a baking rack placed over a baking sheet that’s been sprayed with cooking spray.

Bake for 20-25 minutes or until fish is easily flaked with a fork and cooked through.

Serve with honey glazed carrots.

adapted from: Picky Palate blog

Honey Glazed Carrots

2 Tablespoons extra virgin olive oil
2 Tablespoons butter
4 Cups thinly sliced and peeled carrots
Salt and pepper
2 Tablespoons honey (can sub with pure maple syrup)

Heat oil and butter in a large skillet over medium heat. Add carrots, a pinch of salt, pepper and the honey. Stir and let cook for 10-12 minutes, or until softened to your liking. Transfer to a serving bowl and serve.

from: Picky Palate blog