Monday, March 8, 2010

Jodi's Pecan Encrusted Dijon Tilapia

(Copyright © 2010 Someday Gourmet)

Inspiration: My Mother-in-Law Jodi
Prep Time: 15 minutes
Cook Time: 10 minutes
Difficulty: Level I
Yield: 4 Filets

  • 4 Fresh Tilapia Filets
  • ½ Cup Light Mayonnaise
  • ¼ Cup Grey Poupon Dijon Mustard
  • 3/4 Cup Finely Chopped Pecans (or 2 Cup Whole + food processor)
  • 2 Tsp Fresh Cracked Sea Salt

Preheat oven to 450 F. Combine the mayonnaise and Dijon mustard in a small bowl and set aside. Crack your salt into a small bowl that can be used to pinch while seasoning later.

Spray a baking sheet PAM. Wash each filet and pat dry. Place the fish on a cutting board next to each other and sprinkle the entire side with the salt. Using a spatula lightly spread on a generous coating of the mayo/mustard mix then sprinkle half of pecan mixture over the fish evenly. Gently flip each piece of fish and place pecan side down on the baking sheet. Repeat salt, mustard, pecan coating process.

Bake the fish in the center of the oven for 9 - 10 minutes or until fully cooked. Serve immediately or tightly cover with foil to keep warm.

Chef’s Notes
  • Serve with Green Beans, Rice Pilaf and Low-Fat Pillsbury Crescent Rolls for a delicious and healthy meal.
  • Add a healthy sprinkle of dill to each side of the fish for a fresh twist on the flavor.
  • Most types of fish are considered done when they're just opaque throughout. The fish should flake easily so be careful when transferring from the baking tray to your serving dish.
  • Recommended Wine Pairing - Barefoot's Sauvignon Blanc

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