Every so often I like to change things up a bit in the kitchen. It just makes cooking for me that much more fun and exciting. For example, usually I like to sear or grill my fish. But every now and then I like to either bread it or cover it in a crust of nuts. Either version adds a great texture and new flavor to an otherwise plain piece of fish. So, this time I decided to go with pecans.
I usually see either pistachio or macadamia nut crusted fish, but I’ve never seen pecans before. I love pecans! It’s one of my favorite nuts. So I thought, why not? What would be the difference between crusting my fish with pecans versus pistachios. Flavor! The pecans and the bread combine for a rich, earthy flavor that doesn’t overpower the subtleness hiding in the meat of the tilapia.
So the next time you want to make a nut crust for your fish (whether it be halibut, tilapia or snapper) don’t go for the old standards like macadamia nuts or pistachios. Mix it up a bit and try pecans, you’ll be happy with the change.
- 1/2 cup Panko bread crumbs
- 2 tablespoons pecans, finely crushed
- 1/2 teaspoon Kosher Salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 3 tablespoons flour
- 1 egg
- 4 (6 ounce) tilapia fillets
- 2 tablespoons olive oil
- Combine first five ingredients in a shallow dish. Place flour in another small bowl. Place egg in third small bowl. Dredge 1 fillet in flour. Dip fillet in egg and then dredge in bread crumb mixture. Repeat procedure with three remaining fillets.
- Heat one tablespoon of olive oil in a large skillet over medium-high heat. Add two fillets and cook for three minutes per side, or until fish flakes easily with a fork. Repeat procedure with remaining fillets and oil. Serve immediately.