Food Network
Macadamia Tilapia With White Chocolate Beurre Blanc is a seafood dish by Kelsey Nixon, a North Ogden native and graduate of BYU.

On Sunday night's episode of "The Next Food Network Star," Utahn Kelsey Nixon impressed judges with her Macadamia Tilapia With White Chocolate Beurre Blanc. Now diners at Red Lobster restaurants across North America can try it as well.

As a finalist on the show, the Brigham Young University grad was challenged to make a fresh seafood dish using an unlikely ingredient. Red Lobster's executive chef Michael LeDuke, serving as a guest judge, helped select Nixon's dish as the winner.

The North Ogden native is one of six remaining finalists vying for the grand prize, a six-episode Food Network Show. Challenges leading up to the July 27 finale include cooking with an 8-year-old Girl Scout, creating a signature dish while being peppered with questions from Paula Deen, and making a lavish Las Vegas buffet.

For those who want to try it at home, here's Nixon's winning recipe, as adapted by Red Lobster.

MACADAMIA TILAPIA WITH WHITE CHOCOLATE BEURRE BLANC

Macadamia Crust:

1/3 cup chopped macadamia nuts

1/3 cup sweetened coconut flakes

1/3 cup panko bread crumbs

4 tablespoons melted butter

Mix all ingredients well. Spread crust onto a baking sheet. Bake in a 300-degree oven for approximately 15 minutes or until golden brown, stirring occasionally.

White Chocolate Sauce:

1 tablespoon finely chopped shallot

1/4 cup white wine

1/2 cup lemon juice

1 cup heavy cream

1 stick butter

1/4 cup shaved white chocolate (use real white chocolate only, not white baking chips)

Kosher salt to taste

In a small nonreactive sauce pan add the shallot, wine and lemon juice. Bring to a boil and reduce heat. Simmer until liquid has reduced by two-thirds. While liquids are reducing, cut the butter into small pieces. Once liquids are reduced, remove from heat. Strain the shallot-lemon mixture and add the heavy cream.

Keeping the pan warm, slowly add 2-3 pieces of the butter to the lemon cream mixture while continually whisking. Continue to whisk while adding remaining butter. Next whisk in the white chocolate until fully incorporated.

Tilapia:

4 tilapia fillets

Sea salt

Paprika

Freshly ground black pepper

1 cup coconut milk (or Coco Lopez)

Spray a baking dish with nonstick spray. Place fillets, flesh side up. Season fillets with sea salt, pepper and paprika. Brush coconut milk over top of each fish fillet. Bake in a 350-degree oven for about 10-15 minutes or until fish reaches 150 degrees internally.

Presentation:

Portion chocolate sauce onto 4 plates. Place cooked fish on top of sauce. Top each fillet with a portion of macadamia crust. Serves 4.


E-mail: vphillips@desnews.com