Ingredients
1 cup raw pecan pieces
1/2 teaspoon garlic powder
1/2 teaspoon dry basil
1 egg
1 teaspoon Dijon mustard
Salt, to taste
2 tablespoons pecan, avocado or olive oil
1 pound tilapia filets
For the tomato salsa:
1 1/2 cup diced cherry tomatoes
1 garlic clove, minced
1/4 cup fresh basil, chiffoned
1 tablespoon pecan or olive oil
Salt, to taste
Process:
1. In a medium bowl, mix together pecans, garlic powder and dry basil.
2. In a small bowl, whisk together egg and Dijon mustard.
3. Heat a large skillet to medium high heat. Add oil to pan.
4. 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.
5. Sauté tilapia for 4 to 5 minutes per side until cooked through, depending on thickness.
6. Remove tilapia from the pan and salt immediately.
7. Repeat with any remaining filets.
8. Meanwhile, make the salsa: In a medium bowl, add diced tomatoes, garlic, fresh basil, oil and salt. Gently toss to coat.
9. Place cooked tilapia on a plate and top with tomato salsa. Serve immediately.
