Pecans did not stick. Pretty good taste though.
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.
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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
- Golden Rum-Butter Sauce
- Garnishes: lemon wedge, fresh parsley sprig
- 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.
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