Tuesday, July 12, 2011

Pecan Encrusted Tilapia

Keep in mind while reading this post, that I am a baker, not a cook.  These are two totally different things and just because you can do one, does not in any way mean you can do the other.  With that said, this recipe turned out tasting pretty amazing. Tasting is the key word there, because as you will be able to see, it did not look amazing in any way, shape, or form. 

I did not get this recipe anywhere.  I made it up all by my little self.  Aren't you proud?! 

Usually when I make fish, I bake it in the oven with some lemon and garlic.  Thats pretty delicious too, but I wanted to try something different this time, and I must say I call it a success.

I used Tilapia, but you could use any fish for this.  I don't know what it is about buying fish in paper wrapping that makes me feel cool.  I immediately feel like a "real" cook and get the urge to go to a farmers market.  You can absolutely use frozen fish here, but let it thaw completely first.  Go with fresh if you can though.  Get the super cool vibes flowin'

This is my three dip method: Flour, egg, coating of your choice.  I seasoned the flour with salt, pepper, and garlic powder.  First, put the fish in the flour to coat, next dip it into the egg mixture which is essentially 2 eggs mixed with a tiny amount of water, and then coat both sides of the fish in the beautiful concoction at the end.  What is in the concoction you ask??  

I'm so glad you asked

Chopped pecans and Parmesan cheese (freshly grated of course).  These two things are meant to be together.  Really, they are.

Once completely covered in the pecan/cheese mixture, put into hot oil on the stove on medium heat.

Let the fish cook until it is no longer pink in the middle (this took about 5 min on each side.)

And this is where my non-cook tendencies come into play here.  The coating totally stuck to the pan.
but hey, it's what's on the inside that counts right?
...don't judge a book by its cover....
...you get the point.

While it turned out less than pretty, it had awesome flavor.

Now that I've got you all here...what did I do wrong?  Are any of you the cook type???  Was my skillet too hot?  Should I have skipped the flour coating???  Suggestions are welcomed. 


Julie said...

This looks awesome. I'm going to have to try that. Do you think it would grill well on aluminum?

Jamie said...

Possibly! I haven't ever tried that because, well, I don't have a grill *sad face*. But I don't see why it would work just the same. If you try it, let me know how it turns out, especially if it doesn't stick =)