Pecan Crusted Tilapia With Honey Glaze
Pecan Crusted Tilapia with Honey Glaze
We ate fish stew, steamed fish, baked fish, fish curry, fish balls, fried fish, fish lollipop over a chopstick…anything you could potentially imagine. Despite eating my Mom's variations of fish dishes, I still love fish. My two toddlers love fish. My husband….not as much. So it became a challenge to generate a non-fishy fish dish non-fishy fish dish non-fishy fish dish non-fishy fish dish non-fishy fish dish hee hee! that my partner would like. I'm also cooking for the family who doesn't eat fish. Their Mom just asked if I may make a non-fishy fish dish on her behalf 3 girls to test. So I needed something mild, as well as totally disguise the fish to ensure that it looked like chicken. But just because my partner can be easily tricked, the girls may not be. I needed something sweet to coat the fish too. The result was scrumptious. My husband actually liked it! I'll inform you about next week if a few girls enjoy it too. (with the family, I'll be substituting Blue Agave with the honey since they are on the no-sugar diet)
Servings: 4
Prep Time:
10 minutes
Cook Time:
10 minutes
You can serve the Tilapia over pasta (see photo above), Basmati rice or Couscous.
Note - for Gluten free, serve over gluten free pasta.
Ingredients:
4 whole Tilapia fillets, cut by 50 percent lengthwise - you will have 8 pieces about 6" x 2.5" each
3 T organic honey
1/2 cup crushed pecans (I used a mini blender)
salt & pepper
Honey Glaze:
3 T organic honey combined with 2 T hot water
3 T extra virgin olive oil, for frying
Directions:
1) Wash Tilapia and pat dry. Using a brush, brush each side of the fillet with honey. Generously salt & pepper both parties of the fillet.
2) Combine the Panko and crushed Pecans. Lay out your ingredients on this order: Tilapia - Egg mixture - Panko/Pecan Dip the fish inside egg, coat with panko/pecan on both parties, reserved. Repeat effortlessly fillets.
3) Heat a sizable fry pan over medium heat. Add extra virgin olive oil. When the oil is hot, turn the warmth down to low. Add the fillets on the pan, guarantee the fillets don't touch one another. You may have to try this in separate batches. Fry on low for a few minutes prior to the underside is golden brown. Turn. Fry another 2 minutes or before fish is cooked through. Pour the honey glaze on the fish. Note: if you do not fry on low heat, the panko/pecan coating will burn ahead of the fish is cooked through.
Sophia
I loved this recipe! I cheated a bit and didn't use much oil to fry it and poured a bit of glaze on whilst it was cooking therefore, the topping would stick. The additional glaze wasn't needed afterward! It been found great and was served on the bed of sauteed broccoli. ðŸ‚
Do you believe using this recipe with rockfish as opposed to tilapia could be just as good,
I am planning to make this dish with all the pasta but I don't' begin to see the recipe with the pasta might you please share! To me this doesn't happen look like just pasta I see other sorts of yummy things inside.
Thanks
I recently discovered your web site and I must say, your recipes look so yummy and delightful! I must do this one as tilapia is the most popular fish, but I've only ever cooked it the Chinese steamed way. Thanks for your wonderful website!
P.S. I spent my childhood years as the only Chinese girl during my county! Pretty much all the others was white. :-
This fish is merely fabulous! I used regular breadcrumbs and honey, plus it comes out perfect anytime! My husband likes it as the crunchy pecans disguise the fishy texture. Absolutely delicious!
Made this tonight! Boy, could it have been delicious. Just the right strategy to flavor the normally plain tilapia. But it got me to achieve that tilapia features a wonderful texture. And I loved the crushed pecan crunchiness. Instead of panko, I crushed corn flakes to get gluten-free, and yes it was still delicious. Thanks
i made this yesterday evening - it had been delicious plus a HUGE hit. i became worried which the fish can be quite a bit too oily through the pan frying, but it really wasn't by any means! to all of my excitement, i misread the recipe and appeared diluting the honey with all the water and spreading that for the fish and didn't perform final glazing at all and it also was (still) delicious. for those who are tenuous about honey, i'd suggest this alternatively.
this is my very first time that using a recipe out of your blog, however i will DEFINITELY return to their office. thanks!!
I tried the panko version on fish fillets before but I baked t plus it was not so successful.
Oh, the pecan crust looks so crumbly. I can imagine that nutty flavor on those fish fillets
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nice in order to meet you!
Hi, I'm Jaden, professional recipe developer, tv chef and cookbook author. Steamy Kitchen is our house blog.
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