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Photo: Jennifer Davick; Styling: Buffy Hargett Photo by: Photo: Jennifer Davick; Styling: Buffy Hargett

Pecan-Crusted Tilapia

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.

Southern Living JANUARY 2009

  • Yield: Makes 4 servings
  • Cook time:8 Minutes
  • Prep time:10 Minutes

Ingredients

  • 1/2 cup pecan halves
  • 4 (6-oz.) fresh tilapia fillets
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder

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.

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Pecan-Crusted Tilapia recipe

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