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    You are in: Home / Recipes / Pecan-Crusted Tilapia Recipe
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    Pecan-Crusted Tilapia

    Average Rating:

     21 Total Reviews

    Showing 1-20 of 21

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    • on December 31, 2009

      This was great! I made a few changes based on what I had. I had 1 lb. of tilapia, but didn't reduce the other ingredients. I used cracker crumbs instead of breadcrumbs, and increased the pecans to about 1/2 cup. Instead of salt and garlic powder I used garlic seasoning, and instead of buttermilk I used non-fat milk with a touch of non-fat half & half. I baked it at 400 for 20 mins., although 15 would've been enough. Thanks for a wonderful recipe, my husband couldn't stop raving about it!

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    • on July 20, 2010

      I made this recipe exactly as written, except I cooked it in butter instead of oil. It gave it more of a nice brown color and it also gave it a yummy flavor! Will definately make again.

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    • on January 05, 2010

      I used this recipe on haddock and it was delicious. Although I increased the quantity of pecans they didn't stick well, perhaps because of the breadcrumbs. Next time I'll use fewer breadcrumbs. The Rooster brand hot sauce wasn't overpowering at all. In fact, if I hadn't made the recipe myself I wouldn't have known it even had hot sauce.

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    • on November 27, 2009

    • on October 26, 2009

      Wonderful! I substituted ground oatmeal for the breadcrumbs, doubled the pecans, and skipped the hot sauce. Delicious!

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    • on October 12, 2009

      I have yet to find a tilapia dish that I liked...until now! This was fabulous! Even my kids (1, 3, & 6 yrs. old) loved it. Will certainly make again. Thanks for a great recipe!

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    • on September 27, 2009

      Fantastic tilapia dish! We made it today, following the recipe exactly, and all of us voted this a "keeper." Yum!

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    • on November 13, 2008

      Easy and tasty. Will make again.Thanks for posting.

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    • on September 03, 2008

      This dish is simple and so yummy! My entire family eats seconds. I add more pecans than the recipe calls for and then broil the fish instead of pan frying. Yum!

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    • on August 23, 2008

      My husband and I rarely eat tilapia any other way. I haven't tried it with the buttermilk and hot sauce. Instead, for a lighter version, I use egg whites. Quite delicious!

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    • on August 21, 2008

      I also added more pecans (and a little extra hot sauce) and loved this. I have made it several times and every time it's fantastic.

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    • on January 19, 2008

      Very tasty and easy. I think next time I'll follow Mrsvamp and add a few more pecans. Definitely a keeper - thanks for posting!

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    • on December 01, 2007

      Tasty and made a nice crust/breading. Next time I will add more pecans.

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    • on August 26, 2007

      I really liked this. The only thing I would caution people about is the fact that for me at least the nuts almost insulate the fish, and it took a lot longer to cook this tilapia filet than it normally does with a lighter breading, so keep the heat low and use plenty of oil. Very good though we enjoyed this a lot. Thanks for posting!

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    • on November 03, 2006

      This recipe was delicious! We really enjoyed it and I will definetely be using it again in the future. Highly recommend!

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    • on November 01, 2006

      Absolutely perfect! Do not like spice, so did not use hot sauce. Did not have actual buttermilk, but used 2% milk with lemon juice added, and it came out superbly:)

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    • on July 02, 2006

      This was great...I did use the butter in place of the buttermilk and tabasco though. I did not have buttermilk and have 5 kids that don't like spicy. It was really good.

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    • on March 27, 2006

      We are trying to clean out our freezers and cabinets because we are moving. So I had taken some tilapia fillets out to defrost today and then went looking for a way to use them. When I came across this recipe I realized it was a great way to use up the extra pecans I had frozen! I used skim milk to which I added some lemon juice and whole wheat pastry flour. I left off the hot sauce because my kids won't eat it. I also used cooking spray instead of the oil. This had lovely flavor. I think it would be creamier with the buttermilk, though. A lovely quick meal. And because I had just defrosted all the fish I had, I used 5 fillets with no problem and could have covered 1 more.

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    • on December 29, 2005

      I really liked this recipe. I think next time I'll use more pecans so I can get more of that flavor. Thanks for sharing!

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    • on August 12, 2005

      This turned out great with a little tweaking. Instead of using the milk and hot sauce, I used melted butter. I also used more pecans. I don't like fishy tasting fish, and this wasn't fishy at all. It was delicious!

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    Nutritional Facts for Pecan-Crusted Tilapia

    Serving Size: 1 (232 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 330.2
     
    Calories from Fat 111
    33%
    Total Fat 12.4 g
    19%
    Saturated Fat 2.1 g
    10%
    Cholesterol 86.2 mg
    28%
    Sodium 525.8 mg
    21%
    Total Carbohydrate 16.8 g
    5%
    Dietary Fiber 1.5 g
    6%
    Sugars 2.6 g
    10%
    Protein 38.2 g
    76%
    Detailed Nutrition Values About Nutrition Info

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