Pecan-Crusted Tilapia

Southern Living
Pecan-Crusted TilapiaRecipe
Photo: Jennifer Davick; Styling: Buffy Hargett
Try this tasty tilapia with a simple squeeze of lemon or, if you a have a little more time, delicious Golden Rum-Butter Sauce. If you don't have a skillet large enough to hold all the fillets easily, we recommend cooking them in batches and keeping them warm in a 200° oven. You can substitute catfish, flounder, or orange roughy for tilapia.
Makes 4 servings


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1/2 cup pecan halves
4 (6-oz.) fresh tilapia fillets
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
3 tablespoons butter
Garnishes: lemon wedge, fresh parsley sprig


Prep: 10 Minutes
Cook: 8 Minutes

1. Process pecans in a food processor until finely chopped. Sprinkle fish fillets with salt, garlic powder, and pepper. Dredge fish in finely chopped pecans.

2. Melt butter in a large nonstick skillet over medium-high heat; add fish, and cook 3 to 4 minutes on each side or until well browned and fish flakes with a fork. Serve with Golden Rum-Butter Sauce. Garnish, if desired.

Created date

December 2008