The following recipe and photography were provided by local blogger Carolyn Hodges of The Dinner Shift.
Tilapia is a mild white fish and a blank canvas for any number of seasonings. It’s easy to cook and economical, which is why I often recommend it to those interested in adding more seafood to their dinner routine.
While this tilapia recipe is very simple to prepare and only requires four main ingredients (plus pantry basics like oil and salt), it’s so satisfying and tastes special enough for a dinner party. Fresh sage is earthy and savory and pairs very well with the richness of pecans. The nut crust is similar in texture to a breaded coating, so this recipe is great for those who are gluten- or grain-free.
Serve the tilapia with a simple green vegetable, like green beans or asparagus.
- Cook time:
- Prep time:
- Total time:
- 1 cup Heinen’s raw pecan halves
- 8-10 fresh sage leaves
- 1 ½ lb. fresh tilapia fillets
- Kosher salt and pepper
- 1-2 Tbsp. Heinen’s organic Dijon mustard
- Heinen’s olive oil
- Lemon wedges, optional
- In a food processor, pulse the pecans, sage leaves and a large pinch of kosher salt until finely chopped but not ground (you’re looking for a coarse crumb texture). Transfer to a wide shallow bowl or plate.
- Pat the tilapia dry and season liberally with salt and pepper.
- Brush a thin layer (a scant tsp.) of Dijon mustard on one side of each tilapia fillet. Invert the tilapia, mustard-side-down, onto the pecan crumbs. Press gently to help them stick. Continue until all fillets are generously coated.
- Heat a large nonstick skillet over medium heat. Add enough olive oil to just coat the bottom of the pan.
- Once the oil is hot, gently place the fish into the pan, nut-side-down first. Cook for 3-4 minutes without moving the fillets, then flip and cook for another 3-4 minutes, or until the fish is cooked through and flakes easily with a fork. Serve with lemon wedges, if desired.