Pecan-Crusted Tilapia

35 Reviews
ADD YOUR REVIEW
Photo: Jennifer Davick; Styling: Buffy Hargett
Prep Time
10 Mins
Cook Time
8 Mins
Yield
Makes 4 servings
January 2009
RECIPE BY Southern Living

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.

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

How to Make It

Step 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.

Step 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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Ratings & Reviews

Try flour

MBH816
February 22, 2016
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.

MamaJoy4's Review

Holly3
September 20, 2013
N/A

szbick's Review

jgtharpe
June 21, 2013
Very good!!

jakemelbatsell's Review

esmith911
May 24, 2013
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).

ReginaN's Review

CarolVachon
May 08, 2013
Pecans did not stick. Pretty good taste though.

CarolVachon's Review

shirleyv
November 10, 2011
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

mollywally30's Review

jakemelbatsell
October 18, 2011
A definite keeper. Made it with the butter rum sauce and that made this dish!

skigirl1256's Review

aggiegirl96
March 21, 2011
This is a great fish recipe for a weeknight. We have made it several times as is and love it!

dancerim's Review

IndyKevin
March 10, 2011
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.

XenoEktika's Review

tara31
January 09, 2011
Taste was fantastic loved the Butter Rum sauce as well