Tag Archives: rosemary

Pecan and Herb Crusted Tilapia

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.

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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.

Ranking the herbs

Winter storm Pax is officially past us! As I am typing this, I can hear the ice and snow melting off the trees outside our house. Which is good because Eric and I have dinner reservations tonight and you best believe I want to make them.

I saw this Buzzfeed article ranking a bunch of herbs and couldn’t help but weigh in on it. I love me some herbs. Now I’m not going to lie — some of these I haven’t used or even heard of (what the heck is hyssop?). But I definitely agree with their top five.

basil

1. Basil
2. Mint
3. Coriander (aka cilantro)
4. Rosemary
5. Thyme

Throw sage in there and those are all my favorites. Granted, I do think they have oregano a little low on the list (my Italian roots make me biased, I suppose), but I’ll let that one slide.

For the past few years, I’ve attempted to grow basil, mint and cilantro on my own, but basil has been the only one that I’ve had success with, which is sad because I love some fresh mint for mojitos and cilantro for homemade salsa or guac. I have little to no green thumb so maybe it’s best if I just give up.

What are your favorite herbs?