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.
Process pecans in a food processor until finely chopped. Sprinkle fish fillets with salt, garlic powder, and pepper. Dredge fish in finely chopped pecans.
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.
I've made this recipe for several years, with mixed success as far as getting the pecans to stick to the fish. Last night I added a teaspoonful of flour to the finely chopped pecans and pressed them onto the fish with the back of a spoon to keep them from sticking to my fingers instead of the fish. The fish turned out perfect! Yay! And the sauce is wonderful.
Good weeknight meal. Easy, simple, and quick to make. Kid friendly. Delicious!
I would suggest to cook the fish over medium (as opposed to medium high) to ensure that the inside of the fish is cooked through without burning the pecans. I also think that the tilapia could be substituted with other firm white fish (like mahi or grouper).
The flavor was rich and bold. I made this with the butter-rum sauce which really added to it. My friends all really enjoyed it, but I'm not sure if I would make it again. It might be that I'm not very experienced with fish in general, but the pecan crust didn't stick to the fish and the presentation didn't look very nice. The flavors were just a bit much for me. I was extremely excited to try this and felt a bit let down.