Food recipes
Pecan Crusted Tilapia
Pecan Crusted Tilapia Ingredients: fish, tilapia, raw nuts, pecans spices, garlic powder spices, thyme, dried cheese, parmesan, hard honey oil, olive, salad or cooking Directions: Preheat oven to 375F if youd like to...
Pecan Crusted Tilapia
Ingredients:
fish, tilapia, raw
nuts, pecans
spices, garlic powder
spices, thyme, dried
cheese, parmesan, hard
honey
oil, olive, salad or cooking
Directions:
Preheat oven to 375F if youd like to bake the fish.
Disregard if youre going to fry.
Use whatever size of fillet youd like.
Add the finely chopped pecans, garlic powder, dried Italian spices and parmesan to a large shallow bowl.
This is the time to add more garlic, spices or cheese if youd like.
We really like garlic, so I add more, but when Im making this for others, Im aware they may not like garlic as much as we do.
Use your hand and just mix this all up.
Rinse off fish and pat dry; set on a platter.
Smother both sides with honey mustard.
Again, use more or less here as youd like.
My husband loves honey mustard, so his fillet gets a thick coating, but use enough for the pecan mixture to stick.
Place the fillets in the pecan mixture and turn, evenly coating and patting both sides, get a nice coating on them.
Place on a baking sheet thats been sprayed with non-stick spray.
Bake for 10 minutes, more or less depending on thickness; if youre using a different fish, the rule is 15 minutes per inch of thickness.
If youre frying, evenly coat pan with oil over medium high heat.
Four to five minutes per side, again, adjusting for the thickness of the fillet.
Ingredients:
fish, tilapia, raw
nuts, pecans
spices, garlic powder
spices, thyme, dried
cheese, parmesan, hard
honey
oil, olive, salad or cooking
Directions:
Preheat oven to 375F if youd like to bake the fish.
Disregard if youre going to fry.
Use whatever size of fillet youd like.
Add the finely chopped pecans, garlic powder, dried Italian spices and parmesan to a large shallow bowl.
This is the time to add more garlic, spices or cheese if youd like.
We really like garlic, so I add more, but when Im making this for others, Im aware they may not like garlic as much as we do.
Use your hand and just mix this all up.
Rinse off fish and pat dry; set on a platter.
Smother both sides with honey mustard.
Again, use more or less here as youd like.
My husband loves honey mustard, so his fillet gets a thick coating, but use enough for the pecan mixture to stick.
Place the fillets in the pecan mixture and turn, evenly coating and patting both sides, get a nice coating on them.
Place on a baking sheet thats been sprayed with non-stick spray.
Bake for 10 minutes, more or less depending on thickness; if youre using a different fish, the rule is 15 minutes per inch of thickness.
If youre frying, evenly coat pan with oil over medium high heat.
Four to five minutes per side, again, adjusting for the thickness of the fillet.