Pecan Crusted Tilapia Recipes

Steps:

• Combine breadcrumbs, pecans, salt, garlic, and pepper in a shallow dish.
• Combine buttermilk and hot sauce (such as Tabasco) in a medium bowl.
• Place flour in a third dish.
• Dredge 1 fillet in flour, dip into buttermilk mixture, then into breadcrumb mixture. Repeat with remaining fillets.
• Heat 1 1/2 tsp oil in a large skillet (non-stick works best) over medium-high heat.
• Cook 2 fillets for 3 minutes on each side or until fish flakes easily.
• Add remaining oil and cook additional 2 fillets.
• Serve with lemon!

Steps:

• Spread butter on metal baking pan (or spray with olive oil Pam).
• Place filets on pan.
• Combine mayo and Dijon and spread on filets.
• Sprinkle with pecans.
• Preheat oven to 375 and bake about 10 minutes unless filets are extra large, then add about 2 minutes.

Steps:

• Preheat the oven to 375°F; lightly oil a baking pan.
• Rinse the fish and place it in a shallow dish.
• Pour the buttermilk over the fillets.
• In a separate shallow dish, combine the pecans, bread crumbs, garlic, parsley, thyme, paprika, salt, and cayenne.
• One at a time, remove the fillets from the buttermilk, allowing the excess to drain off, and then dredge in the pecan mixture to coat all sides. Place each coated fillet in the baking pan.
• Bake for 30 to 45 minutes, depending upon the thickness of the fillets, until the topping is lightly browned and the fish is tender and flakes easily with a fork.

Steps:

• In a shallow bowl, whisk eggs. In a separate shallow bowl, combine coconut, pecans, salt and pepper flakes. Dip fillets in eggs, then in coconut mixture, patting to help coating adhere., In a large skillet, heat oil over medium heat. In batches, add tilapia and cook until fish is lightly browned and just begins to flake easily with a fork, 2-3 minutes on each side.

Steps:

• Combine pecans, breadcrumbs, salt, garlic powder and pepper in a shallow dish.
• Combine buttermilk and hat sauce in another shallow bowl.
• Place flour on a plate.
• Dredge in flour. Dip in buttermilk. Dredge in pecans.
• Heat skillet and add oil. Cook 3 minutes on each side or until fish flakes.
• OR
• Leave skin on 1 side and dredge nonskin side.
• Broil until flakey.
• Serve with lemon wedge.

Steps:

• Put the pecans in a food processor and chop until fine.
• Add garlic, salt and cayenne pepper to food processor and process just till mixed well.
• Brush the salmon fillets with olive oil and roll in pecan mixture.
• Heat a large non-stick fry pan and lightly saute the salmon on one side until browned.
• Turn and saute until done.
• Approximately 5 to 6 minutes per side.