Description
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!
Ingredients
Scale
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
Instructions
Pecan Crusted Tilapia
- To a medium bowl add finely chopped raw pecans, garlic powder and dry basil. Mix until incorporated.
- In a small bowl add egg and dijon mustard. Whisk together and set aside.
- 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.
- Place coated tilapia filets on a plate.
- Heat a large skillet to medium high heat. Add avocado oil to pan and place tilapia in the skillet.
- Saute tilapia for 4-5 minutes per side, depending on thickness.
- Remove tilapia from the pan and salt immediately.
Tomato Bruschetta
- To a medium bowl add diced tomatoes, garlic, fresh basil, olive oil and salt. Gently toss to coat.
Assemble
- Place cooked tilapia filets on a plate and top with tomato bruschetta.
- Serve.
Nutrition
- 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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