Nicola’s Pecan Crusted Fish

This recipe is easy and since it is baked it’s healthy. The crunch of the pecans and the tender white fish are accented by the saltiness of the grated parmesan and the tang of the lemon. Pair this with a glass of Chardonnay and a salad or vegetable and you have a great meal.

Makes 4 servings

Ingredients

1 lb. Tilapia filets

½ C Grated Parmesan or Locatelli Romano

1 tsp Salt

½ tsp freshly grated Black Pepper

1 tsp Garlic Powder

2 Eggs

1 TBS Olive Oil

1 C Pecans chopped

Cooking Spray

Lemon or Lime Wedges (Optional)

Directions

Preheat the oven to 350°.

In a large bowl, mix the cheese, salt, pepper, and garlic powder.  In a second bowl, beat together the eggs and the oil. 

Chop the pecans in a food processor until they are the size of large crumbs but not powdery.  I find that they chop better if they are frozen.  Place the chopped pecans in a third bowl.

Place the filets in the parmesan mixture making sure that they are completely coated. 

Dip the coated filet in the egg mixture then place it on the chopped pecans until completely coated. 

Place the fish in a baking dish that has been coated with cooking spray.  Spay the fish with the cooking spray as well.  This will help it form a crispy crust.

Bake the fish in the oven for 15 minutes or until the fish is flaky.

Squeeze some lemon on top when served.

Chef’s Note: Buy only fresh fish.  If it smells fishy—don't buy it.  I recommend purchasing it the day you are going to use it.  If you must buy it the day before put the fish in a bowl of milk.   The milk will help it stay fresher.

* Pronto Substitute

Tilapia – use any other mild white fish.

To print a copy of this recipe go to Nicola's Pecan Crusted Fish.