Pecan-Crusted Tilapia

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.

N/A

Very good!!

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).

Pecans did not stick. Pretty good taste though.

Fast and easy recipe. The only change that I made was the omission of orange juice in the butter rum sauce. It's a very good weeknight entree

A definite keeper. Made it with the butter rum sauce and that made this dish!

This is a great fish recipe for a weeknight. We have made it several times as is and love it!

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.

Taste was fantastic loved the Butter Rum sauce as well