Thursday, September 6, 2012

Pecan Coated Tilapia Topped with Orange Salsa

This. Was. Damn. Delicious. As I started making this, I thought that I wouldnt have enough pecan crumbs.. then I ended up with plenty. You can probably even get 4 filets out of this "bread" crumb recipe. Then I started on the salsa. Definitely didnt think there would be enough and there was the perfect amount! (Double th salsa if you end up cooking 4 filets!)

The flavors were amazing together. You need to try this one!

PREP: 18 minutes
Cook time: 12 minutes
Total: 30 minutes


2 tilapia filets
1 egg white, beaten
1 cup pecans
1/4 cup unsweetened shredded coconut
1/2 teaspoon dried parsley
1/2 teaspoon dried tarragon
1/2 teaspoon dried thyme
salt and pepper, to taste
2 tablespoons coconut oil 

4 Clementine’s, peeled and cut in halves, seeds removed
1/2 jalapeno, seeds removed and finely diced (I used pepperoncini’s)
1/2 small red onion, diced
1/2 lime, juiced
1/2 lemon, juiced
2 tablespoons fresh cilantro, chopped
pinch of salt 


Add your pecans and coconut to a food processor. Pulse until they turn into almost bread crumbs 

Add your seasonings along with a bit of salt and pepper, pulse 4 or 5 times to mix

Whisk your egg in a separate large bowl 

Put your pecan bread crumbs on a plate 

Heat up a large skillet with your 2 TBS coconut oil

Dunk your tilapia in the egg whites then over to your pecan bread crumbs - coat on both sides - repeat with other filets

Add your pecan breaded tilapia directly to your hot skillet 

Cook on both sides for 5-6 minutes, being sure not to burn the crust 

Now chop up all your ingredients for you salsa, add to a large bowl and mix thoroughly 

Once the fish is done cooking, top it off with your orange salsa. Your fish should be flaky 


-- All the Best

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