Pecan Crusted Tilapia |
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| Where I live, by the middle of October, you can't hardly walk down the sidewalk without stepping on ripe pecans. To me, nuts are an essential flavor of fall. We've been adding more fish to our diet, year round. After all, who couldn't use a few more omega 3's? You could substitute your favorite kind of fish for the tilapia. I like to serve this dish with an orange cream sauce and asparagus. | 6 tilapia filets Use a chopper or food processor to grind pecans. In a shallow bowl, combine pecans, breadcrumbs, orange zest, salt and cayenne In a second dish, combine egg white and milk. Dip each tilapia filet first in the egg-white mixture, then in the pecan mixture. Heat two tablespoons oil in a large nonstick skillet over medium-high heat. Add half the chicken and cook the fish flakes. Transfer to a serving platter and cover to keep warm. Remove any crusty bits from the skillet, then add the remaining oil. Cook the rest of the tilapia filets. Serve immediately.
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All content copyright Amber Royer 2009
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