Pecan-Crusted Tilapia

This was amazing! I doubled the amount of pecan (and rather than chop them I put them in a ziplpck bag and crushed them with a meat mallet). The fish came out so crispy on the outside and tender on the inside. It really jazzed up a normally pretty boring fish. I will definitely make this again!

I omitted the pecans but other than that, followed the recipe exactly.  My family thought this was delicious.  Nice flavors, easy to make.  This is definitely a make over and over again recipe. 

We used tilapia and it came out really tasty. My kids couldn't get enough. I would definitely make this again!

This was just ok. I needed something. Could barely taste the hot sauce. There are better CL tilapia recipes.

We use this recipe with Walleye, it is the best one we've found in many years for pan fried fish. Definitely our family favorite. The pecan flavor is so good that we only use a sweet balsamic vinegar or nothing at all!

Ok so I don't like fish. I am trying and I have to say this is a good recipe. I don't love it but if my family likes it I can do it again. Therefore it is at least a 4 out of 5. I left the hot sauce out and kept the salt lower to keep family happy.

This is excellent. And, easy! My husband's asked me to make this 2 times a week. I followed another reviewer's advice and subsituted milk with an egg mixed with a little dijon mustard for the buttermilk. Honestly folks, this is very, very good.

Very good recipe. I used fresh minced garlic instead of garlic powder, sriracha for the hot sauce, and tilapia for the fish. The squeeze of lemon really does enhance the flavors.

This is always a special treat for my family. We live in an area where it is hard to find fresh fish but Tilapia is always available. We love this any night of the week.

This recipe definitely has potential. Like another reviewer, I couldn't really taste the pecans. I didn't use hot sauce, but next time I will! I did use halibut instead of tilapia, so next time I will try this recipe with tilapia and increase pecans. I did also use panko breadcrumbs instead of regular breadcrumbs for extra crispiness.

I have made this several times and always love it!

Just fixed tonight for a Lenten dinner - YUMMMMMMYYYYY!!!! This recipe is definitely a keeper. Rather than using the buttermilk (because I forgot to get it at the store) I used regular milk along with a beaten egg and a bit of Dijon mustard. I served it with a wild rice pilaf and green beans.

Sounded better than it tasted. Made as written I couldn't taste pecans or hot sauce. I will probably try again and increase the amount of these ingredients.

Very good

Can't abide using Canola oil, as it is poison to the body if not cold-pressed, so I use coconut oil instead. Very nutritious and DELICious! Great recipe, thank you!

I was so excited to make this after reading the other reviews, but we found it really disappoining. Couldn't taste the nuts, particularly, and there was no zing from the hot sauce. Too bad -- I'm always looking for good fish recipes, but I've made up fish preparations that my family liked better.

Great, tasty, crunchy, with a little bit of spice. I too used canola oil. Will definitely make this again. Family loved it!

Great & easy recipe- I didn't have the nuts to add & it was still excellant. Wouldn't change a thing!

This was delicious. The only change I made was because I ran out of breadcrumbs, so I ground up some reduced-fat Ritz crackers instead. I also needed to add more oil while cooking to keep it from burning, so I had to account for that in the nutrition value. I will definitely be making this again soon!

Verdict is in...even my 5 & 3 year olds loved it! Used canola instead of veg oil and reduced the heat to medium. Fast, easy, and only required a couple of items I don't normally stock in my kitchen. My husband asked to make it again soon! Any yummy way to add fish to our diet is a good thing!

Very tasty breaded tilapia; loved the pecans, they gave it a nice subtle sweetness. I used whole wheat bread crumbs. I also ran a little short on breading, but next time, I'll just make a little over what recipe calls for.

This was outstanding! I used whole wheat panko breadcrumbs and whole wheat flour. Only complaint was I could have used a little more breading to coat the last fillet but that may have been because I used panko breadcrumbs. I served this with mustard coleslaw (also CL) I will be adding this Tilapia to our weekly rotation.

I have been making this for years and love it. Last night I used coconut milk (instead of buttermilk) and doubled all the spices and used panko crumbs. I always make coconut rice as the side (another Cooking Light recipe).

so full of flavor-- even my kids loved it! I fixed with brown rice and broccoli cranberry slaw. so delicious!

Okay. I'm on a journey to like fish, as I really don't yet so someone suggested that I try tilapia because it is a good mild fish. I didn't want a recipe that made it mushy. I loved this recipe. The fish was flaky and delicious. I really liked the flavor the bit of hot sauce added. Will make this again!!

Fast to prepare. I used regular milk and cajun seasoning instead of hot sauce. Next time I'll put the pecans in the mini food processor to chop finer. They didn't stick very well to the fish. Tasty fast week night meal, served with salad and rice pudding for dessert.

My kids 3 and 5 are eating fish weekly. They loved this one. The buttermilk is a nice addition. I used some fresh haddock from the local fisherman.

I'm not a fish person. At all. But I'm trying to learn to become one and this recipe was my first attempt. I doubled the bread crumb/pecan mixture, as suggested, and was glad that I did. I also used more oil than the recipe calls for as the dish was starting to burn. I was pleased with the flavor. This dish seems to be a good intro for people trying to expand their palates to include fish. The tilapia wasn't fishy at all. I served it with a rice pilaf and cole slaw.

This was super tasty. It's important to buy good quality, fresh fish to avoid the "fishy" flavor that so many people don't like. I would like the recipe more if the amount of pecans were upped, and honestly the oil called for wasn't really enough(I used only slightly more, though). Obviously these changes add to the fat content, but not too terribly when used sparingly!

The nuts give it a really crunchy coating. I used pistachios but it can be a little bland even after doubling the spices. I would think about tripling them and adding some other ones - maybe cajun seasoning. I even doubled the amount of hot sauce. I sprayed both sides of the fish with olive oil spray then cooked it in the pan with the olive oil. To offset some of the blandness I mixed some FF mayo with lemon juice , old bay, garlic, and parsley. After drizzling that on top it became fantastic. Served with rice pilaf and a veggie medley. Thanks for the tip about the powdered buttermilk. I hate buying a container of liquid buttermilk and wasting it.

This was a great recipe - easy to make for every day meals but also something I would serve guests. I used walnuts because that's what I had on hand and I used the vinegar/milk substitute for buttermilk since I didn't have any. (1.5 Tablespoon vinegar in a half cup and then fill the rest of cup with regular milk - let stand five minutes). I have a small Cuisinart and used that to finely chop the nuts. Usually I just chop with a knife but this worked well to make for nice breading. I also used Panko bread crumbs. Served with an herbed basmati rice and baby peas. My husband ate his serving and what I thought would be leftovers - all in one sitting. This one goes into my regulars file - will definitely make again.

My husband and I had this for the first time last night and we both thought it was excellent! I used frozen Mahi Mahi from Trader Joe's (they didn't have any Tilapia) and would love to try this with Halibut. Couple other changes were to double the breading/pecan mixture and I used olive oil vs veg oil. Will be making this again soon!

This was really good (a bit messy to make, though). I forgot to put in the hot sauce; will definitely do so next time. I used panko crumbs instead of regular bread crumbs. Mine started to burn, also, on a gas burner at med-high, so I will turn it down next time. Needed more than 3 T flour to coat the fish.

Easy and very tasty! Even my kids were crazy about it. I would serve it to guests. I did double the amount of pecans and used ground hot pepper in the buttermilk. I served it with brown rice and asparagus.

My husband and I used to live in Baltimore and went to Mccormick and schmicks all the time for dinner. They had a pecan crusted tilapia and topped it with a Jamacian Hot Buttered rum sauce. I do the same (i carmelize sugar and water and add rum and butter) and my husband loves it. It is a on the sweet side but a little goes along way with the sauce (i make one batch and freeze three servings for the two of us). I serve it with garlic roasted greenbeans to add another flavor. One warning - when you chop the pecans do not use a blender or food processor, it makes them soggy and more like hot cereal than breading.