Mediterranean Tilapia Cashew Fusion With Lemon Sauce

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“This is a fusion dish from some of the cuisines & countries surrounding the Mediterranean. The origins of Tilapia from the Nile River in Egypt, from Italy Marsala wine, from Spain olives, from Greece the lemon and basil flavors…and from the east coast of Africa cashew nuts. This is a light fish dish and with the tangy "Taste of Lemon"… is your mouth watering yet! Try it, you will like it!”
1hr 30mins

Ingredients Nutrition

  • 4 tilapia fillets (approximately 1 1/4 lbs or two large fillets split in half, 4 pieces)
  • 2 tablespoons margarine
  • 13 cup flour
  • 2 eggs, beaten
  • 7 ounces cashew nuts (not raw)
  • 13 cup mixed olive (green and black pit less)
  • 2 -3 sprigs basil, leaves, washed and free of sand, then chopped
  • 3 12 ounces capers
  • 2 lemons, cut up into wedges
  • 2 egg yolks
  • 14 cup chicken stock (cold)
  • 1 cup chicken stock, heated
  • 2 lemons, juice of
  • 3 tablespoons marsala wine
  • 14 teaspoon salt
  • 3 tablespoons peanut oil (substitute vegetable oil, not olive oil)
  • 4 tablespoons cornstarch


  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.
  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!

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