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.

Assemble

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