Pecan Crusted Tilapia

Preheat oven to 375F if you’d like to bake the fish. Disregard if you’re going to fry. Use whatever size of fillet you’d like.

Add the finely chopped pecans, garlic powder, dried Italian spices and parmesan to a large shallow bowl. This is the time to add more garlic, spices or cheese if you’d like. We really like garlic, so I add more, but when I’m making this for others, I’m aware they may not like garlic as much as we do. Use your hand and just mix this all up.

Rinse off fish and pat dry; set on a platter. Smother both sides with honey mustard. Again, use more or less here as you’d like. My husband loves honey mustard, so his fillet gets a thick coating, but use enough for the pecan mixture to stick. Place the fillets in the pecan mixture and turn, evenly coating and patting both sides, get a nice coating on them.

Place on a baking sheet that’s been sprayed with non-stick spray. Bake for 10 minutes, more or less depending on thickness; if you’re using a different fish, the rule is 15 minutes per inch of thickness. If you’re frying, evenly coat pan with oil over medium high heat. Four to five minutes per side, again, adjusting for the thickness of the fillet.