Pecan Crusted Tilapia

I made this with Salmon, using some pecan meal that I had purchased from  a Texas roadside pecan grower/retailer.  Using the meal for this meal (couldn’t resist) made the preparations very simple.  I just rubbed the wild- caught salmon with EVOO and dipped it into the seasoned (with salt, pepper and garlic powder) pecan meal.  I baked it at 425′ for 15 minutes or so. Voila! Deliciosa!  SC


  • 1/2 cup pecan halves
  • 4 (6-oz.) fresh tilapia fillets
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 3 tablespoons butter
  • Golden Rum-Butter Sauce
  • Garnishes: lemon wedge, fresh parsley sprig


  1. 1. Process pecans in a food processor until finely chopped. Sprinkle fish fillets with salt, garlic powder, and pepper. Dredge fish in finely chopped pecans.
  2. 2. Melt butter in a large nonstick skillet over medium-high heat; add fish, and cook 3 to 4 minutes on each side or until well browned and fish flakes with a fork. Serve with Golden Rum-Butter Sauce. Garnish, if desired.

Southern Living

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