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.

Source: Midwest Living

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Recipe Summary

total:
25 mins
Servings:
4
Yield:
4 fillets
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • In a second shallow dish, place flour. In a third shallow dish, beat together eggs and water.

  • 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.

  • 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.

  • Repeat with remaining filets. Serve with lemon wedges.

Nutrition Facts

640 calories; total fat 41g; saturated fat 8g; polyunsaturated fat 13g; monounsaturated fat 17g; cholesterol 193mg; sodium 487mg; potassium 804mg; carbohydrates 28g; fiber 5g; sugar 2g; protein 44g; trans fatty acidg; vitamin a 1554IU; vitamin c 6mg; thiaminmg; riboflavinmg; niacin equivalents 8mg; vitamin b6 1mg; folate 95mcg; vitamin b12 3mcg; calcium 79mg; iron 4mg.

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