Pinenutcrustedtilapia Recipes

PINE NUT-CRUSTED TILAPIA

Steps:

• In a shallow bowl, combine the pine nuts, flour, dill and lemon-pepper. In another shallow bowl, combine the egg, lemon juice and honey. Dip fillets in egg mixture, then coat with nut mixture., In a large nonstick skillet, cook fillets in butter over medium heat for 4-5 minutes on each side or until fish flakes easily with a fork. Drizzle with additional honey if desired.

PISTACHIO-CRUSTED TILAPIA WITH CHARD, FLASH-FRIED PROSCIUTTO, GORGONZOLA AND PINE NUTS

Steps:

• In a food processor, combine pistachios, oregano, thyme, and garlic powder. Process until finely chopped and transfer to a shallow dish. Season both sides of tilapia fillets with salt and pepper. Brush honey mustard over both sides of tilapia and then transfer to pistachio mixture. Press mixture into both sides of fish.
• Heat 1 tablespoon of the oil in a large skillet over medium heat. Add tilapia and cook 2 to 3 minutes per side, until fork-tender.
• Heat remaining oil in a small skillet over high heat. Add prosciutto and cook 2 minutes, until golden brown. Add pine nuts and cook 1 minute, until nuts are golden brown. Add chard leaves, cover and steam 2 minutes, until leaves soften. Arrange chard mixture on a serving platter and top with Gorgonzola and serve with tilapia.

ALMOND-CRUSTED TILAPIA

Steps:

• Beat the eggs with the lemon pepper and garlic pepper until blended; set aside. Stir together ground almonds with 1 cup of Parmesan cheese in a shallow dish until combined; set aside. Dust the tilapia fillets with flour, and shake off excess. Dip the tilapia in egg, then press into the almond mixture.
• Melt butter in a large skillet over medium-high heat. Cook tilapia in melted butter until golden brown on both sides, 2 to 3 minutes per side. Reduce heat to medium, and season fillets with salt if desired. Sprinkle the tilapia with the remaining Parmesan cheese, cover, and continue cooking until the Parmesan cheese has melted, about 5 minutes.
• Transfer the tilapia to a serving dish, and garnish with parsley springs and lemon wedges to serve.

PARMESAN-CRUSTED TILAPIA

Steps:

• Place flour and egg in separate shallow bowls. In another shallow bowl, combine the crackers, cheese and salt. Dip fillets in the flour, then egg, then cracker mixture; turn until coated., In a large cast-iron or other heavy skillet, cook fillets in oil over medium heat until fish just begins to flake easily with a fork. Serve with lemon wedges.

PECAN-CRUSTED TILAPIA

Steps:

• Combine breadcrumbs, pecans, salt, garlic, and pepper in a shallow dish.
• Combine buttermilk and hot sauce (such as Tabasco) in a medium bowl.
• Place flour in a third dish.
• Dredge 1 fillet in flour, dip into buttermilk mixture, then into breadcrumb mixture. Repeat with remaining fillets.
• Heat 1 1/2 tsp oil in a large skillet (non-stick works best) over medium-high heat.
• Cook 2 fillets for 3 minutes on each side or until fish flakes easily.
• Add remaining oil and cook additional 2 fillets.
• Serve with lemon!

PINE NUT-CRUSTED TILAPIA

Steps:

• In a shallow bowl, combine the pine nuts, flour, dill, lemon-pepper and garlic salt.
• In another shallow bowl, combine the egg, lemon juice and honey.
• Dip the fish in egg-mixture, then coat with the nut mixture.
• In a nonstick skillet, cook fish in butter over medium heat for 4-6 minutes on each side or until the fish flakes easily with a fork.
• Sprinkle with dill.

23 BEST WAYS TO USE PINE NUTS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a pine nut recipe in 30 minutes or less!

BROWN BUTTER-SAUTEED TILAPIA WITH PISTACHIOS

Steps:

• Place flour in a shallow dish or resealable plastic bag and season with salt and pepper. Dredge fillets in flour mixture or add to bag, close, and shake to coat.
• Place 1 tablespoon of the butter and oil in a large frying pan over medium heat. When it foams, lower heat to medium-low. Shake excess flour off 2 of the fillets, add to pan, and cook until golden brown and crisp, about 2 minutes per side. Remove fillets to a plate and repeat with remaining fillets.
• Add remaining 1 tablespoon butter and cook until it begins to brown. Immediately remove from heat, stir in lemon juice, and pour over fish. Lay a lemon slice over each fillet, sprinkle pistachios over top and serve with mashed or roasted potatoes and a simple green salad.

PANKO-CRUSTED TILAPIA

Steps:

• Put flour and eggs into 2 separate dishes. Combine bread crumbs, cilantro, lime zest, garlic powder, cayenne pepper, salt, and black pepper in a third dish.
• Season tilapia fillets with salt and pepper. Put 1 fillet in flour, coat both sides, and gently shake off excess. Dip into eggs, turning once, then dredge in the bread crumb mixture to coat. Repeat with remaining fillets.
• Heat oil in a large skillet over medium heat. Place fillets in the skillet and cook until crust is golden and fish is easy to lift with a spatula, 3 to 4 minutes. Turn and cook on the other side until fish flakes easily with a fork, another 3 to 4 minutes.

POTATO-CRUSTED TILAPIA

Steps:

• Combine shredded potatoes, shallot, honey mustard, red pepper flakes, garlic salt, and black pepper in a bowl. Spread each portion of fish with 1 teaspoons mayonnaise and top with 1/4 the potato mixture, pressing onto the fish.
• Heat oil in a large nonstick skillet over medium-high heat. Carefully place fish in the skillet, potato-side down and cook until crispy and browned, 4 to 5 minutes. Turn fish over gently, reduce heat to medium, and continue cooking until fish flakes easily using a fork, 4 to 5 minutes more.
• Serve fish with lemon wedges.