Pecan-Crusted Tilapia with Honey Glaze
serves 4
So it was a challenge to come up with a non-fishy fish dish that my husband would like. I needed something mild, and something sweet to coat the fish too. The result was scrumptious.Read more about this recipe at Steamy Kitchen.
4 whole tilapia fillets, cut in half lengthwise - you should have 8 pieces about 6" x 2.5" each
6 tablespoons organic honey (3 tablespoons to coat the fish + 3 tablespoons for the glaze)
1 cup Panko breadcrumbs
1/2 cup crushed pecans
3 eggs, beaten in bowl
3 tablespoons olive oil, for frying
2 tablespoons hot water
prep: 15 minutes
total: 30 minutes
basting brush
3 shallow bowls
large frying pan
whisk
1. Wash tilapia and pat dry. Using a brush, brush both sides of the fillet with 3 tablespoons of the honey. Generously salt & pepper both sides of the fillet. In a shallow bowl, combine the panko and crushed pecans.
2. Lay out your ingredients in this order: tilapia - beaten eggs - panko mixture. Dip the fish in the egg, coat with panko/pecan on both sides, set aside. Repeat with all fillets.
3. Heat a large frying pan over medium heat. Add olive oil. When the oil is hot, turn the heat down to low. (If you don't fry on low heat, the panko/pecan coating will burn before the fish is cooked through.) Add the fillets to the pan, make sure the fillets don't touch each other. You may have to do this in separate batches. Fry on low for 2 minutes until the underside is golden brown. Turn. Fry another 2 minutes or until the fish is cooked through. Set aside.
4. Whisk together honey and hot water until combined. Pour the honey glaze over the fish.
