By Grocery List Plus Editorial Staff | Published on June 3, 2026
Serves 4
687 cal · 20 min
Pecan Crusted Tilapia with Honey Glaze
Recipe GLPRbf3f0d9ae749c6
Delicate tilapia fillets coated in a crunchy pecan and panko crust, pan-fried until golden and finished with a drizzle of warm honey glaze. This elegant yet simple dish comes together in about 20 minutes and is perfect for a quick weeknight dinner or impressive enough for entertaining. The low, gentle heat ensures the fish stays moist while the coating becomes beautifully crispy.
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Ingredients
3 large eggs
1 cup panko breadcrumbs
1/2 cup crushed pecans
3 tablespoons olive oil
6 tablespoons organic honey, divided
2 tablespoons hot water
4 tilapia fillets (about 6 oz each), halved lengthwise to create 8 pieces
Salt to taste
Black pepper to taste
Directions
Rinse the tilapia fillets under cold water and pat them completely dry with paper towels. Brush 3 tablespoons of honey evenly over both sides of each fillet piece, then season generously with salt and black pepper on both sides.
In a shallow bowl, whisk together the 3 beaten eggs until well combined. In another shallow dish, mix the panko breadcrumbs and crushed pecans together until evenly distributed.
Set up your breading station with the honey-brushed tilapia fillets on one side, the egg mixture in the middle, and the pecan-panko mixture on the other. Working with one fillet at a time, dip it into the egg mixture, coating both sides thoroughly, then place it in the pecan-panko mixture and press gently so the coating adheres to both sides. Set the coated fillet on a clean plate and repeat with the remaining fillets.
Heat a large skillet over medium heat for about 1 minute until warmed through.
Add the olive oil to the hot pan and let it heat for about 30 seconds, then reduce the heat to low. The oil should shimmer but not smoke.
Carefully place the coated tilapia fillets into the pan in a single layer, making sure the pieces do not touch each other. If they don't all fit without touching, fry them in two batches. Cook on low heat for 2 minutes, until the bottom is golden brown and the egg coating is completely set and opaque.
Using a thin spatula, carefully flip each fillet and cook for another 2 minutes on the second side until the coating is golden brown and the fish is opaque throughout and flakes easily with a fork, indicating it is fully cooked.
While the fish is cooking, stir together the remaining 3 tablespoons of honey with the 2 tablespoons of hot water in a small bowl until well combined to create a thin glaze.
Transfer the cooked tilapia fillets to a serving platter and drizzle the honey glaze evenly over all pieces. Serve immediately while hot.
Comments
Pecan-crusted tilapia hits the availability and cost marks well for Charlotte: tilapia and pecans are stocked at every major chain, and at four dollars per pound the fish keeps the per-serving cost under five dollars even with the crust. The stated twenty minutes is honest for an experienced cook but optimistic for households that haven't breaded fish before—add five to ten minutes for panko application and honey reduction if you're not practiced. This reheats adequately in a low oven, though the crust softens slightly, and it works as a weeknight family dinner that needs no last-minute fussing once the fish hits the pan.
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