Pecan Crusted Tilapia

Aug 4th

I received an email a few weeks ago from a company that sells fresh nuts and dried fruit: They wanted to know if I wanted to work with them to come up with a recipe including their products. I came up with this Pecan Crusted Tilapia with a Coconut milk sauce, infused with Dried Crystallized Ginger, Banana Pineapple discs, red curry paste, fish sauce, soy sauce, lime juice, sugar, Cholula hot sauce and Sriracha all served over fresh greens. This is the best Tilapia I’ve ever had, if I do say so myself. The fresh pecan coating is so crunchy, I would definitely make this sauce again to serve over rice noodles, chicken, or pork. The company sells other items too besides fresh nuts and fruit, they have delicious chocolates, and all kinds of gift baskets for weddings, new baby, holidays, birthdays, and corporate. All cooking and baking supplies are Kosher. Oh! Nuts sent me 1 pound of fresh Pecans, Banana Pineapple discs, and Dried Crystallized Ginger. They all came in vacuum sealed bags. Their prices ares so reasonable, you can buy 1 pound of Dried Crystallized Ginger for $4.99. I don’t know about you but I have tried to buy ginger in the store and it is triple the price of what they sell it for! The pecans were so fresh and I have never eaten Banana Pineapple discs before, these were so good just on their own, and so good for you too. I really loved the fresh ginger taste along with the Banana Pineapple discs infused in the sauce for the Tilapia. I still have some Dried Crystallized Ginger left over and can’t wait to try a new cocktail made with Ginger simple syrup, stay tuned for the recipe. If you can’t get Tilapia, which I’m pretty sure you can buy it frozen anywhere now, you can use any firm white fish. If you’re looking for that unique gift you can go to or call them at 1-888-664-6887. I would highly recommend them! Let me know how your Pecan Crusted Tilapia turns out, and feel free to leave me a comment, I love to hear from you! Love, Stacey


Pecan Crusted Tilapia:

This recipe serves two, if you need more double or triple the recipe.

For the Sauce:

Put all of the following ingredients into a small sauce pan over low heat.

1 can coconut milk unsweetened, 13.5 fluid oz.

2 Tbs chopped Dried Crystallized Ginger

1/2 cup natural Banana Pineapple Disks chopped

2 tsp sugar

2 Tbs fresh lime juice

2 dashes of Cholula Hot Sauce

3 tsp soy sauce

1 tsp fish sauce

1 1/2 Tbs Red Curry Paste

1 tsp Sriracha hot sauce

Cook all together over low heat for 30 minutes. Strain into another pan and leave on low heat while making the fish. When fish is done serve sauce over fish.



For the fish:

2 tilapia filets

2 cups of crushed pecans

1 tsp sea salt

1/2 tsp pepper

1 cup all purpose flour

2 eggs beaten with 1 Tbs water

2 Tbs olive oil

2 Tbs salted butter

Use 3 pie plates for dredging.

Put 1 cup flour in one pie plate along with the salt and pepper.

In the second pie plate beat 2 eggs with 1 Tbs water.

In third pie plate add the crushed pecans.

Wash Tilapia filets and dry with a paper towel.

In a large frying pan melt butter and olive oil over medium heat.

Dredge Tilapia first in the flour mixture, then the egg mixture, and last the crushed pecans.

Saute on each side in pan for 3 minutes a side.

Serve over fresh Spring Salad, pour sauce over the top and garnish with lime wedges, ginger, pecans, and top with fresh Cilantro.




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