Pecan Crusted Tilapia with Swiss Chard Pesto

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!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings people

Calories 503kcal

Author Nicole Crocker

Ingredients

For the Swiss Chard Pesto

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

For the Tilapia

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

Instructions

For the Swiss Chard Pesto

Place all of the ingredients in a food processor and mix until smooth. Scrape sides and blend again until all incorporated. Remove to a serving dish.

For the Tilapia

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.

Nutrition