Roxy
Starter
I loved the fish that was served with a nut topping at a restaurant we go to off and on. The last time we went..they had taken it off the menu and I have been searching for a recipe that sounds like that one. I found this one on the web..it looks good to me..how about you?
Pecan Crusted Tilapia with Honey Glaze:
http://steamykitchen.com/blog/2007/04/19/p...th-honey-glaze/
*Can serve over rice or pasta
4 whole Tilapia fillets, cut in half lengthwise - you should have 8 pieces about 6″ x 2.5″ each
3 T organic honey
1 cup Panko breadcrumbs (or Gluten free breadcrumbs)
1/2 cup crushed pecans (I used a mini food processor)
salt & pepper
3 eggs, beaten in bowl
Honey Glaze: 3 T organic honey mixed with 2 T hot water
3 T olive oil, for frying
1) Wash Tilapia and pat dry. Using a brush, brush both sides of the fillet with honey. Generously salt & pepper both sides of the fillet.
2) Combine the Panko and crushed Pecans. Lay out your ingredients in this order: Tilapia - Egg mixture - Panko/Pecan Dip the fish in the egg, coat with panko/pecan on both sides, set aside. Repeat with all fillets.
3) Heat a large fry pan over medium heat. Add olive oil. When the oil is hot, turn the heat down to low. Add the fillets to the pan, make sure the fillets don’t touch each other. You may have to do this in separate batches. Fry on low for 2 minutes until the underside is golden brown. Turn. Fry another 2 minutes or until the fish is cooked through. Pour the honey glaze over the fish. Note: if you don’t fry on low heat, the panko/pecan coating will burn before the fish is cooked through.
Pecan Crusted Tilapia with Honey Glaze:
http://steamykitchen.com/blog/2007/04/19/p...th-honey-glaze/
*Can serve over rice or pasta
4 whole Tilapia fillets, cut in half lengthwise - you should have 8 pieces about 6″ x 2.5″ each
3 T organic honey
1 cup Panko breadcrumbs (or Gluten free breadcrumbs)
1/2 cup crushed pecans (I used a mini food processor)
salt & pepper
3 eggs, beaten in bowl
Honey Glaze: 3 T organic honey mixed with 2 T hot water
3 T olive oil, for frying
1) Wash Tilapia and pat dry. Using a brush, brush both sides of the fillet with honey. Generously salt & pepper both sides of the fillet.
2) Combine the Panko and crushed Pecans. Lay out your ingredients in this order: Tilapia - Egg mixture - Panko/Pecan Dip the fish in the egg, coat with panko/pecan on both sides, set aside. Repeat with all fillets.
3) Heat a large fry pan over medium heat. Add olive oil. When the oil is hot, turn the heat down to low. Add the fillets to the pan, make sure the fillets don’t touch each other. You may have to do this in separate batches. Fry on low for 2 minutes until the underside is golden brown. Turn. Fry another 2 minutes or until the fish is cooked through. Pour the honey glaze over the fish. Note: if you don’t fry on low heat, the panko/pecan coating will burn before the fish is cooked through.
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