Pecan Panko Crusted Tilapia

Again with the fish already? Tonight’s dinner consists of lovely tilapia fillets topped with a buttery, crumbly pecan panko crusting. This topping is my standard variation I pull out of the pantry.  It is quick, easy and so delicious, and when my darling dear tells me, “I don’t like fish, but could I have some more of this?” I know it is a winner. Easily prepared for guests and still have plenty of time to enjoy their company. Cooking time in the oven is only fifteen minutes with no lingering fishy smell,

Don’t be afraid of fish, it is so easy and so good for you. Tilapia is wonderfully mild source of protein and you can prepare it lots of different ways. Recommended is farm grown in the US or South America if you check out the Monterey Bay Aquarium Seafood Watch.

Pecan Panko Crusted Tilapia

This crusting can be used for fish or chicken!

Read More for Recipe
Pecan Panko Crusted Tilapia
Serves 2
Ready in 30 minutes or less

Ingredients
2 6oz Tilapia Fillets
½ cup chopped pecans
½ up panko crumbs
¼ cup Italian seasoned bread crumbs
1 tbl Parmesan cheese, finely grated
2 tsp McCormick Salt Free All Purpose Seasoning
3 tbl butter, melted
1 tbl olive oil

Directions
Preheat oven to 425 degrees
Combine dry ingredients in bowl, drizzle melted butter and stir to combine.
Pat dry fish fillets with paper towels and place in oven proof baking dish sprayed with vegetable cooking spray.
Drizzle fillets with olive oil, then, divide topping evenly on each fillet. Press down with fork to form a solid crust. Bake 15 minutes and serve.

Cook’s Tips
You can use this same topping on other types of fish, or chicken. I keep 12oz frozen fish packages in the freezer so they are at the ready when I want them. Be sure to drain on paper towels before cooking and pat dry completely. This makes a much more pleasant preparation, and doesn’t boil the fish in the residual water from the freezing process.

Recipe from What About The Food? Blog Copyright 2010-2011