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a bunch of pecan crusted tilapia with tomato bruschetta on a plate with fresh basil

Pecan Crusted Tilapia with Tomato Bruschetta

  • Author: Krista
  • Prep Time: 15 min
  • Cook Time: 10 min
  • Total Time: 25 min
  • Yield: 4 filets 1x
  • Category: Seafood, Gluten Free, 30 Minute Meal
  • Method: Mixed
  • Cuisine: American


Easy 30 Minute Pecan Crusted Tilapia topped with a fresh tomato Bruschetta. The perfect light and nutritious dinner recipe for the summer, made with minimal ingredients but bursting with flavor! 



Pecan Crusted Tilapia

  • 1 lb. tilapia filets
  • 2 tablespoons avocado oil
  • 1 cup finely chopped raw pecans
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dry basil
  • 1 egg
  • 1 teaspoon dijon mustard
  • salt to season

Tomato Bruschetta

  • 1 1/2 cup diced cherry tomatoes
  • 1 garlic clove, minced
  • 1/4 cup fresh basil, chiffoned
  • 1 tablespoon olive oil
  • salt to taste


Pecan Crusted Tilapia

  1. To a medium bowl add finely chopped raw pecans, garlic powder and dry basil. Mix until incorporated.
  2. In a small bowl add egg and dijon mustard. Whisk together and set aside.
  3. Pat tilapia filets dry. Dredge each tilapia filet front and back in egg mixture then in the pecan mixture. Make sure to press the pecan mix into the tilapia good.
  4. Place coated tilapia filets on a plate.
  5. Heat a large skillet to medium high heat. Add avocado oil to pan and place tilapia in the skillet.
  6. Saute tilapia for 4-5 minutes per side, depending on thickness.
  7. Remove tilapia from the pan and salt immediately.

Tomato Bruschetta

  1. To a medium bowl add diced tomatoes, garlic, fresh basil, olive oil and salt. Gently toss to coat.


  1. Place cooked tilapia filets on a plate and top with tomato bruschetta.
  2. Serve.


  • Serving Size: 4 oz tilapia + bruschetta
  • Calories: 463
  • Sugar: 3 g
  • Sodium: 85 mg
  • Fat: 36 g
  • Saturated Fat: 5 g
  • Carbohydrates: 7 g
  • Fiber: 4 g
  • Protein: 35 g
  • Cholesterol: 111 mg

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