After a weekend filled with tacos and Cracker Barrel, I knew Sunday night was going to need a lightened up dinner. I had some tilapia already and knew I wanted to do some sort of pecan crusted tilapia. I took to the trust interwebs to find a recipe and they all seemed rather involved to me. Flour, breadcrumbs, eggs, frying. I just wanted a simple baked pecan crusted tilapia with a few ingredients. And this is what I came up with.

The picture isn’t the best, but this was seriously delicious, I sauteed up some squash with herbs and served it along side some wild rice and it was a tasty, light meal.

PS Have you been to Penzey Spices? I used their Sunny Paris blend on the squash and it was so good. I think it is going to be super delicious on grilled veggies this summer.

Pecan and Herb Crusted Tilapia

3 tilapia filets (this recipe could work with any white fish)
3/4 cup pecans
1 tsp rosemary
1 clove garlic
2 tbls spicy or whole grain mustard
Salt and pepper

1) Preheat oven to 375 degrees. If possible, put a cooling rack on a cookie sheet to use for baking. This helps keep the pecan crust from getting soggy.

2) In a food processor or blender, mix together the pecans, rosemary, garlic, salt and pepper. The consistency should be a little coarser than bread crumbs, but not super chunky. The finer it is, the better it will adhere to the fish.

3) Brush each fish filet with the mustard on both sides and coat with the pecan mixture. Place on the cookie sheet and bake for 10 to 12 minutes until the fish is cooked through.