Pecans did not stick. Pretty good taste though.
Pecan-Crusted Tilapia
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.
Yield: Makes 4 servings
Recipe from
More From Southern Living
Recipe Time
Cook Time:
Prep Time:
Ingredients
- 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
- Golden Rum-Butter Sauce
- Garnishes: lemon wedge, fresh parsley sprig
Preparation
- 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.
Pecan-Crusted Tilapia Recipe at a Glance
- COURSE: Main Dishes
- CONVENIENCE: Entertaining, Quick/Easy
- MAIN INGREDIENT: Fish
- COOKING METHOD: Food Processor
- PUBLICATION: Southern Living
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