A fast meal doesn’t have to mean a bland one. Topped with a light bruschetta topping, these pecan-crusted tilapia filets are bursting with flavor and make for a simple and nutritious weeknight dinner.
In a medium bowl, mix together pecans, garlic powder and dry basil.
In a small bowl, whisk together egg and Dijon mustard.
Heat a large skillet to medium high heat. Add oil to pan.
To make the tilapia: Pat tilapia filets dry. Dredge each tilapia filet front and back in egg mixture, then in the pecan mixture. Place coated tilapia filets in skillet, be careful not to overcrowd the pan.
Sauté tilapia for 4 to 5 minutes per side until cooked through, depending on thickness.
Remove tilapia from the pan and salt immediately.
Repeat with any remaining filets.
Meanwhile, make the bruschetta: In a medium bowl, add diced tomatoes, garlic, fresh basil, oil and salt. Gently toss to coat.
Place cooked tilapia on a plate and top with tomato bruschetta. Serve immediately.
Nutrition facts
Calories
420
Fat
33
Sat Fat
4
Sodium
110
Carbs
7
Fiber
3
Protein
28
Meet Kristen
Hi! My name is Kristen Millican and I am so glad you have stopped by! Our family has been harvesting and selling pecans since 1888. I love sharing my favorite pecan recipes, stories about life on our pecan farm, and so much more!
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