TILAPIA Recipe
pecan & coconut encrusted, pan fried and placed on top of a honey mustard glaze
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Ingredients
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Main Ingredients
Method
Preparation & Cooking Instructions
Prepare the Honey Mustard Glaze
In a small bowl, whisk together 1/4 cup of honey, 2 tablespoons of Dijon mustard, and a pinch of salt. Set aside.
Prepare the Coating
In a shallow dish, mix together the chopped pecans, shredded coconut, salt, and black pepper. In another shallow dish, place the flour, and in a third dish, place the beaten eggs.
Coat the Tilapia
Dredge each tilapia fillet in flour, shaking off the excess. Then dip it into the beaten eggs, allowing any excess to drip off, and finally coat it with the pecan and coconut mixture, pressing gently to adhere.
Pan-Fry the Fish
In a large skillet, heat the olive oil over medium heat. Once hot, carefully place the coated tilapia fillets in the pan. Cook for 4-5 minutes on each side, or until golden brown and cooked through.
