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.
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
This is really good - and also versatile. I have used pistachios instead of pecans and it comes out wonderfully, as well. For that version, though, I made an avocado sauce instead of the rum sauce.
This is super easy to prepare and like others have said "definitely restaurant quality"! I don't understand the negative comments about this recipe at all. The Rum-Butter sauce is wonderful, adding a touch of citrus to the fish. I chopped the nuts and added the salt and garlic powder to them and patted the whole mixture onto both sides of the fish. The butter browned them perfectly and everything held on as intended. The whole family raved. I can't believe how good it was and so quick and easy. I think it works well for casual as well as more special occasions. I served with fresh green beans and boiled red potatoes. (Spiced up and buttered of course - it sounds so boring otherwise!)
I didn't like anything about this recipe. I found that the pecans didnt stick to the tilapia....they basically burned right off...the Rum sauce is just plain weird (the ingrediants do not go well together) There are so many other wonderful tilapia recipes that are just as easy and tast a whole lot better!
Incredible. This is very easy to prepare and delicious. It is also good served on top of a salad.
Yikes, on the fence here. It wasn't bad but it wasn't spectacular either. I personally thought there was WAY too much salt. Not sure if I will bother again or not.
Well, let me begin by saying I think the problems I had with this were mine and not problems with the recipe... But mine did not come out nearly as good as the reviews would indicate. The pecans wouldn't stick to the fish, and the rum-butter sauce tasted wierd. (It is citrus season in Florida and the problem may have been just too strong lemon and orange for the sauce). I want to try and make it again because I have had pecan crusted fish before that was awesome. I will try this again and see if I can't do better.
ABSOLUTELY DELICIOUS!! This will definitely be put in my family's menu rotation.
AMAZING! Served w/ mashed potatoes & green beans as in the picture. Definitely making it again. One tip... As some others did, I put the pecans, garlic powder, salt, & pepper all in the food processor together. I may have ground them for too long (especially since the pecans were already in bits, not halves) so watch out and make sure you still have noticeable chunks of pecan left, because if you grind for too long the mixture will become sticky and won't stick to the fish as well. Enjoy! :)
I followed another reviewer's advice and mixed the seasoning with the pecans. We made these on the grill alongside Grilled Lemon-Garlic Potatoes and Grilled Zucchini with Basil-Balsamic Vinaigrette. Simple and delicious!
This was so easy to make, yet it tasted like it came from a fancy restaurant. Bonus - it is healthy!!!
I made this for a "simple" dinner in last weekend. It could not have been any easier or more delicious. My boyfriend is still raving about it and even called it "legendary." Tastes restaurant-quality and takes 20 minutes tops to make. I served it with cheese grits and Balsamic Green Beans from Southern Living. Try it, you won't be disappointed and your friends/family will be amazed!
This was a very easy and outstanding dinner. I substituted mahi mahi for the talapia and served it with rice and green beans. It was fast and looked like a meal you would order in a restaurant. There is a lot of butter in this recipe, and I would be interested in trying to omit some of it to make this a little healthier. We will definitely make this again!
This is a great recipe and quick to make. It is a weekly staple in our house. It makes kind of a mess so I save it for the weekends, but it is always delicious and I would DEFINITELY serve it to guests. I make it without the sauce, and with mashed potatoes and balsamic green beans.
Served this tonight with roasted asparagus and it was delicious. I did not do the sauce since we have an infant in the house and time is precious but I did serve it with a touch of lemon juice. I am betting with the sauce it is a five star recipe!
The first words out of my husband's mouth was, "This is restaurant worthy"! My mouth was watering as I was preparing this dish. I didn't use all the amount of butter to hold back calories, and I used glazed pecans because I had them on hand. I would recommend the sauce: I used it over the fish and simple boiled bite-size potatoes (minus the rum and more of the lemon, using onions instead of shallots). Also served with CL's Green Beans with Lemon and Garlic. The whole meal was restaurant worthy!! Yum!! My kids loved it also!
This is a very flavorful, easy dish. My family enjoyed it immensely. I do think if I make it again, I will use a bit less of the shallot; they overpowered the sauce.
Yummy. I didn't have rum, so I used Southern Comfort in the sauce. It was great!
This is to die for. It is so easy, I made it for my daughter when her hubby was out of town and my hubby and grandsons loved it. Then she made it for her hubby and it is his favorite tilapia recipe.
I thought it was very good but I didnt pan fry it. I put melted butter over the filets and added the chopped pecans on top. I put it in the convection oven for 20min @ 375. I also squeezed fresh lemon over the fish after it was out and used the butter rum sauce also. It came up very nice , pecans were nice and toasty. will make it again
Wonderful dish! Although I didn't change any of the ingredients, I did mix the salt, garlic powder, and pepper with the finely chopped pecans. In fact, I whizzed my pecans in the food processor with the other ingredients until it was fine but not sticking together. Instead of sauteeing, I dipped the fish in an egg wash, dredged in the pecan mixture, and placed on a foil lined, LIGHTLY greased (or use Pam), cookie sheet and baked in a 400 degree oven for about 10-15 minutes (depending on the thickness of the fish). By the way - this works great with chicken as well (just cook longer). I've made this several times and it's always a hit!
Oh My Gosh! Excellent! This is a KEEPER!!!
This recipe was excellent. I made it with the sauce. It was probably the best fish recipe I've ever made. Restaurant quality.
Made this tonight! Tilapia with the Golden Rum-Butter Sauce, and followed recipe, no alterations, and it was fabulous! I served garlic cheesy mashed potatoes and steamed broccoli with it. My husband and I love Tilapia and this is a wonderful recipe...a keeper! Delish! I would love to serve this to company.
Thought this was easy and delicious! We fixed it without the sauce but my husband thought it was a bit bland without it. I'll definitely try it next time.