Create a family of fish lovers with this quick and easy weeknight meal! This Pecan Crusted Tilapia has a crunchy outer crust that’s full of flavor. Then it’s topped with Swiss Chard Pesto for an even bigger flavor boost!
When I was a little girl I was a “picky eater”. Almost all seafood definitely made me turn my nose up. Fish and Chips was pretty much the only seafood I would tolerate. Thankfully my taste buds matured and now I love seafood!
This Pecan Crusted Tilapia reminds me a little bit of the Fish and Chips that I loved as a kid only a hundred times better. First of all the pecan crust is a mixture of crushed pecans, panko bread crumbs and fresh herbs so it adds way more flavor.
Then there’s the Swiss Chard Pesto. It’s loaded with healthy, delicious ingredients. Slather a spoonful on top of your Tilapia for a really big flavor boost!
Tilapia is a mild flavored fish. As a result you can usually make a fish lover out of your pickiest eater. Another great substitute would be filet of sole. Either one of these fish is mild and work perfectly with this recipe.
Once you create a family of fish lovers don’t be surprised if they request this Pecan Crusted Tilapia every week. In addition to giving them a new favorite food you’ll save time in the kitchen with this easy recipe. So everyone will be excited about meal time!
- 1/2 Pound Green Swiss Chard ,stemmed and chopped
- 1/4 Cups Pecans
- 1/2 Cup Parmesan Cheese
- 2 teaspoons Lemon Zest
- Juice from half a lemon
- 1/3 Cup Extra virgin olive oil
- 1 Clove Garlic ,peeled
- Salt and pepper to taste
- 4 Filets Tilapia
- 1 Cup Panko bread crumbs
- 1/3 Cup Pecans ,chopped
- 1 Tablespoon Fresh Thyme ,stemmed and chopped
- 3/4 Cup All purpose flour ,for dredging
- 2 Large Eggs ,scrambled for dipping
- Salt and pepper to taste
- Vegetable oil for frying
Fill a large skillet with about a 1/4 inch of oil and heat over medium heat.
Mix bread crumbs, pecans, thyme, salt and pepper together and place in a shallow bowl or plate.
While oil is heating. Dredge filets in flour. Dip coated filets in egg and then coat with bread crumb mixture.
Once oil is hot enough, (you should see rippling on the surface of the oil) Place fish filets in the pan. ( You may only be able to fit 2 filets at a time)
Cook fish until golden brown, about 3 minutes. Carefully flip over and cook for another 3 minutes or until golden and fish is cooked through.
Remove to a wire rack and cook remaining filets. You may keep cooked filet warm in a low temperature oven. About 250 Degrees F.
Serve immediately with pesto topping.
Recipe adapted from Rachael Ray.
Create a new Family Favorite weeknight meal with this Pecan Crusted Tilapia!
Here are some more of our Family Favorite seafood dishes. Just click on the picture for the recipe.