Pecan-Crusted Tilapia

Looking to increase your fish intake? Try this weeknight-friendly tilapia. The nutty coating crisps up deliciously in a skillet, and the whole meal thing is done in 25 minutes.

Total: 25 mins

Servings: 4

Ingredients

Ingredient Checklist

1 ¼ cups pecans

¾ cup panko bread crumbs

4 teaspoons garlic powder

4 teaspoons paprika

1 teaspoon kosher salt

1 teaspoon dried thyme, crushed

1 teaspoon dried oregano, crushed

½ teaspoon cayenne pepper

½ teaspoon ground black pepper

2 eggs

1 tablespoon water

½ cup all-purpose flour

4 6-8 ounces tilapia filets

2 tablespoons butter

2 tablespoons vegetable oil

Lemon wedges

Directions

Step 1: In the food processor, grind pecans until they resemble coarse meal. In a shallow dish combine ground pecans, panko, garlic powder, paprika, salt, thyme, oregano, cayenne pepper, and black pepper.

Step 2: In a second shallow dish, place flour. In a third shallow dish, beat together eggs and water.

Step 3: Pat tilapia fillets dry and dredge them in the flour mixture, shaking off any excess. Dip fillets in the egg mixture and then dredge in the pecan and bread crumbs mixture, pressing the coating onto the fillets.

Step 4: In a large nonstick skillet heat the butter and oil over medium heat. Place two filets in skillet and cook 4 to 6 minutes per 1/2-inch of thickness or until flesh is opaque and flaky, turning once halfway through cooking time.

Step 5: Repeat with remaining filets. Serve with lemon wedges.