Saturday, February 26, 2011

Pecan Crusted Tilapia with Honey Glaze

This is some yummy tilapia. I think Jaden Hair has been on TV quite a bit these days, but I'm not sure where since we don't have cable. Her and PDub are getting so famous, it's ridiculous. I found this recipe from her website. I've made a few of her other recipes, and they are all winners. I love how her Asian food is fast and easy to make while still tasting like you got it from an Asian restaurant. I always serve this tilapia with these noodles.

Pecan Crusted Tilapia with Honey Glaze

4 tilapia fillets, cut in half lengthwise (basa works well also)
3 Tbsp honey
1 cup Panko breadcrumbs
1/2 cup crushed pecans (done easiest in a food processor)
2 eggs, beaten
3 Tbsp olive oil (for frying)
Honey glaze: 3 Tbsp honey mixed with 2 Tbsp hot water

Wash tilapia and pat dry. Using a brush, brush both sides of the fillet with honey. Generously salt and pepper both sides of the fillet.

Combine the Panko and crushed pecans. Lay out your ingredients in this order: Tilapia, egg mixture, panko/pecan mixture. Dip the fish in the egg, coat with panko/pecan on both sides, set aside. Repeat with all fillets.

Heat a large fry pan over medium heat. Add olive oil. When the oil is hot, turn the heat down to low (I do medium low). Add the fillets to the pan, makingsure the fillets don't touch each other. You may have to do this in separate batches. Fry on low for 2 minutes or until the underside is golden brown. Turn. Fry another 2 minutes or until the fish is cooked through. Pour the honey glaze over the fish. Note: If you don't fry on lower heat, the panko/pecan coating will burn before the fish is cooked through.

**I have always cooked the fish in a pan, but I think I might try cooking them in the oven next time. I'm assuming it will taste just as good.

No comments:

Post a Comment