Pecan Crusted Tilapia


In my hometown, there was a great casual seafood joint called Up the Creek.  My absolute favorite thing on the menu was their Pecan Crusted Trout.  It was SO GOOD!  One day I went to eat there with my family and they had taken it off the menu!  I even asked the waiter about it, and she said that they had never even had it!  I was like…umm….no…you definitely served one of my favorite dishes from any restaurant.  That waiter actually wanted to argue with me about whether or not they had it!  Whatevs…anyways…that particular dish inspired me to find the perfect pecan crusted fish recipe that I could make at home.

I’ve tried at least 3 or 4 different recipes and they’ve all had their pros and cons.  This is the best one that I’ve found.  Even though it’s not quiiiite perfect, it’s still really really good and I love it.  The only thing that makes it not quite perfect is that in the cooking process, a lot of the pecan coating falls off in the pan.  Crushing them in the blender definitely helps them stick, but I wonder if using some sort of egg coating might help.  Regardless of the few pecans that are left in the pan, this fish is SO GOOD!

Pecan Crusted Tilapia

Source:  My Recipes

Serves: 4

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

Process pecans in a food processor until finely chopped.

Sprinkle fish fillets with salt, garlic powder, and pepper. Dredge fish in finely chopped pecans.

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.

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