Pecan Crusted Tilapia
Elevate your weeknight dinner game with this irresistibly crunchy and flavorful Pecan Crusted Tilapia! Perfectly tender tilapia fillets are enrobed in a golden crust made from finely chopped pecans, crispy panko breadcrumbs, and a touch of Parmesan cheese, delivering a delightful blend of nutty and savory flavors. Spiced with a hint of paprika and garlic powder, this easy-to-follow recipe combines pan-searing and oven-baking techniques to ensure a perfectly crisp exterior and moist, flaky interior. Ready in just 30 minutes, this dish pairs beautifully with a squeeze of fresh lemon juice and a sprinkle of parsley, making it an elegant yet approachable meal ideal for both busy weeknights and special occasions. Try this quick and healthy option today for a delicious seafood twist your family will love!
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Recipe Information
Ingredients
- 4 pieces Tilapia fillets
- 1 cup Pecans
- 0.5 cup Panko breadcrumbs
- 0.25 cup Parmesan cheese, grated
- 1 teaspoon Garlic powder
- 0.5 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 large Egg
- 2 tablespoons Milk
- 0.25 cup All-purpose flour
- 2 tablespoons Olive oil
- 1 whole Lemon wedges (for serving)
- 1 tablespoon Fresh parsley, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
In a food processor, pulse the pecans until they are finely chopped but not completely ground into a powder. If you don't have a food processor, you can finely chop the pecans with a knife.
In a shallow bowl, combine the chopped pecans, panko breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and black pepper. Mix well to create the coating mixture.
In another shallow bowl, whisk together the egg and milk to create the egg wash.
Place the flour in a third shallow bowl.
Pat the tilapia fillets dry with a paper towel. Dredge each fillet first in the flour, shaking off any excess, then dip it into the egg wash, and finally coat it with the pecan mixture. Press gently to ensure the coating adheres.
In a large skillet, heat the olive oil over medium heat. Add the coated tilapia fillets and cook for 2-3 minutes per side until golden brown. Work in batches if necessary to avoid overcrowding the pan.
Transfer the cooked fillets to the prepared baking sheet and bake in the preheated oven for 8-10 minutes, or until the fish is cooked through and flakes easily with a fork.
Remove from the oven and let rest for 2 minutes before serving.
Serve the pecan crusted tilapia with fresh lemon wedges for squeezing over the top and garnish with chopped parsley, if desired. Enjoy!
Nutrition Facts
Calories |
465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.9 g | 38% | |
| Saturated Fat | 4.7 g | 23% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 513 mg | 22% | |
| Total Carbohydrate | 24.0 g | 9% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 3.7 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 130 mg | 10% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 542 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
