Pecan Crusted Tilapia

With the summer months approaching, I find myself starting to plan lighter recipes, using as many fresh ingredients as I can find. I no longer take out my crock pot, mainly because I don’t have ANY good summertime crock pot recipes. I’m not a big casserole person over the summer months either. The meals I tend to lean towards, involve little cook time and as many fresh ingredients as I can find.

I also look for recipes that are easy on the waistline, yet will keep me full for a good amount of time. Recipes that can be cooked on the grill while the kids are playing outside or easily baked in the oven.

One dish that is on weekly rotation over the summer months is pecan crusted tilapia. Tilapia is a go to fish for me, it’s easy to cook and can be done so many different ways. Kind of like chicken, with less cook time. When I make it, I love coating it with a crispy shell. The combination of the crunch on the outside with flaky fish on the inside is my preference.

This entire meal can be made in under 30 minutes, which makes it a win in my mom book. I serve it with Trader Joe’s riced cauliflower and a pineapple cucumber salad. 

The entire meal is so fresh and healthy too. It just screams summertime!

What is your go to dinner for the summer months?

Don’t forget to make the pineapple cucumber salad to go with it!

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Pecan Crusted Tilapia

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One of our favorite tilapia recipes. perfect for summer!

Servings	Prep Time
4 people	10 minutes

Cook Time

20 minutes

Servings Prep Time 4 people 10 minutes

Cook Time 20 minutes

Pecan Crusted Tilapia Print Recipe One of our favorite tilapia recipes. perfect for summer! Servings Prep Time 4 people 10 minutes Cook Time 20 minutes Servings Prep Time 4 people 10 minutes Cook Time 20 minutes

Ingredients

• 4 tilapia fillets 4-6 ounces
• 1/4 cup pecan halves
• 1/4 cup panko crumbs
• 1-2 tbs olive oil
• 1 tsp salt
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1/4 tsp pepper
• 1/2 tsp chopped parsley
• 1 lemon wedged

Servings: people

Instructions

1. Place pecan pieces into a plastic bag. Place bag on top of a cutting board. Using a rolling pin (and a little muscle) coarsely chop the pecans.
2. In a separate bowl, mix together pecans, panko crumbs, salt, pepper, paprika, parsley and garlic salt.
3. Use 1-2 tsp of olive oil to coat fish. Then coat/ dredge fish with pecan panko mixture.
4. After fish is coated with pecan mixture on both sides, place fish on a greased baking sheet.
5. Bake at 400 for 20-25 minutes or until fish is white and flakes easily with a fork.
6. Garnish with lemons.

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