Serves 4
20 min
Pecan Crusted Tilapia with Honey Glaze
Recipe GLPRa83a3f831f0c7b
Pan-fried tilapia fillets coated in a crunchy pecan and panko crust, finished with a warm honey glaze. This restaurant-quality dish is ready in just 20 minutes and makes an elegant yet simple dinner for four.
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Ingredients
4 whole tilapia fillets, each cut lengthwise into 2 strips (yielding 8 pieces approximately 6 inches by 2.5 inches)
3 large eggs, beaten in a bowl
1 cup panko breadcrumbs (or gluten-free breadcrumbs if needed)
1/2 cup crushed pecans, finely crushed
3 tablespoons organic honey for glazing
3 tablespoons organic honey mixed with 2 tablespoons hot water to create glaze
3 tablespoons olive oil for frying
Salt to taste
Black pepper to taste
Directions
Rinse the tilapia fillets under cold water and pat them completely dry with paper towels. Brush both sides of each fillet generously with the 3 tablespoons of honey reserved for brushing. Season all sides liberally with salt and pepper.
In a shallow bowl, combine the panko breadcrumbs and crushed pecans, stirring together until evenly mixed.
Set up a breading station: place the tilapia on one side, the beaten eggs in a shallow dish in the middle, and the pecan-panko mixture in another shallow dish on the other side. Working with one fillet at a time, dip it into the beaten eggs, coating both sides thoroughly. Then immediately transfer to the pecan-panko mixture, pressing gently so the coating adheres to both sides. Place the coated fillet on a clean plate and repeat with all remaining fillets.
Heat a large skillet over medium heat for about one minute. Add the olive oil and allow it to warm until it shimmers slightly, approximately one more minute.
Reduce the heat to low. Carefully place the coated tilapia pieces into the pan, making sure none of the fillets touch each other. If your pan cannot accommodate all 8 pieces without crowding, cook them in two batches. Cook on low heat for 2 minutes, or until the underside develops a golden-brown crust.
Using a thin spatula, gently flip each fillet. Cook for another 2 minutes on low heat until the second side is golden brown and the fish is cooked through. The fish is done when it flakes easily with a fork and is opaque throughout. Do not increase the heat; low heat ensures the pecan crust does not burn before the delicate fish cooks through internally.
While the fish finishes cooking, combine the 3 tablespoons of honey with 2 tablespoons of hot water in a small bowl, stirring until smooth to create the honey glaze. Once all fillets are cooked and removed from the pan, drizzle the warm honey glaze evenly over the top of each piece and serve immediately.
