Skip to main content

Pecan-Crusted Tilapia


I made this for dinner tonight, and the results were a pleasant surprise. The pecans added the nicest flavor...so good! If you like fish, you have to try this. The fish just melts in your mouth. I did not have any bread crumbs on hand, so I had to leave those out. It turned out yummy anyway.

Ingredients:
1/2 cup pecan pieces
1/2 cup bread crumbs
1/4 cup flour
1/2 cup reduced-fat milk
1 egg (or 1/4 cup egg substitute)
1 1/2 pounds tilapia fillets
1 teaspoon Lawry's seasoned salt
1/4 cup canola oil

Steps:
1. Chop pecans finely (like coarse bread crumbs). I chopped mine in the food processor; combine with bread crumbs in medium bowl. Place flour in second medium bowl. Blend milk and egg together in third medium bowl.

That's Sal holding my IPOD...he's a big help! =)

2. Preheat large sauté pan on medium 1–2 minutes. Sprinkle both sides of fish with Lawry's seasoned salt.
3. Dip fillets in flour (coating both sides) then dip into egg mixture (allowing excess to drip off). Finally, dip into pecan mixture. Wash hands.


4. Place oil in pan; swirl to coat. Add fish (wash hands) and cook 2–3 minutes on each side or until golden. Serve.


Comments

Popular posts from this blog

My Favorite Quiche!

***It's not often that a recipe is worthy of re-posting.  I think I've only done that once or twice in the entire time I've written this blog.  However, this is one of those rare occasions.  Back in 2009 when Brad and I went to Europe, we had the most amazing Quiche Lorraine at the incredible Les Deux Magots cafe in Paris.  It was delicious and was served alongside a yummy salad of fresh greens (Quiche Lorraine sur Salade Verte).  Oh, it was heaven on a plate!  It also didn't hurt that we were sitting on the patio of one of the most famous cafes in Paris, after all...haha.  The atmosphere and people-watching in that particular area are hard to beat. I'll never forget the elderly lady that was sitting at the table right next to us (the tables were situated pretty close together).  She was dressed to-the-nines, was all by herself, and was just the quintessential, classy Parisian lady.  I wish more than anything that I had tried to strike up a conversation with her

Absolutely Sinful Cinnamon Rolls

***Alrighty, here are the cinnamon rolls that I mentioned in my previous post. I put these together on Christmas Eve, and then baked them on Christmas morning. Let me just tell you...there's nothing quite like the smell of yummy cinnamon rolls wafting through the house on Christmas morning...ahhhhh...so wonderful! This is going to be a new tradition for us...fresh, homemade rolls on Christmas. I thought that I might try this recipe, and then maybe try a new one next year...until I found one that I really loved. However, I hit the jackpot on the first try! This is THE recipe that I'll always use. UPDATE:   Since originally writing this post in 2008, I've  made these cinnamon rolls every year for Christmas!  They are a holiday tradition that my family looks forward to all year!  You can see my other posts here, with lots more photos of these sinful cinnamon rolls: CHRISTMAS 2009 CHIRSTMAS 2010 CHRISTMAS 2011 The great thing was that I could prepare them on Christmas

Cream Cheese Banana Nut Bread - Southern Living

***There seriously aren't very many things that smell better than Banana Nut Bread baking in the oven.   Don't you agree?  This recipe for Cream Cheese Banana Nut Bread from Southern Living magazine was one of the very first recipes that I added to this blog...back in November 2007!  In fact, I came across it when I worked for the magazine as a Marketing Intern.  Back then, I didn't have a photo for every recipe, and the blog post was simply the recipe and nothing else.  Because this is my go-to recipe for Banana Nut Bread (and because it is so amazing!), I thought that it deserved a little more attention.  This is quite honestly some of the best Banana Nut Bread that I've ever had.  An entire 8oz. package of cream cheese is added right to the batter, along with 4 mashed bananas.  The cream cheese adds so much to this recipe, with an incredibly moist texture being the main component.  Plus, the roasted pecans are the perfect addition.  Roasting the nuts brings out