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    You are in: Home / Recipes / Pine Nut-Crusted Tilapia Recipe
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    Pine Nut-Crusted Tilapia

    Pine Nut-Crusted Tilapia. Photo by Mikekey

    1/3 Photos of Pine Nut-Crusted Tilapia

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    mama smurf's Note:

    Another nut crusted tilapia recipe. Quick and easy. A spin-off from the Simple & Delicious cookbook.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a shallow bowl, combine the pine nuts, flour, dill, lemon-pepper and garlic salt.
    2. 2
      In another shallow bowl, combine the egg, lemon juice and honey.
    3. 3
      Dip the fish in egg-mixture, then coat with the nut mixture.
    4. 4
      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.
    5. 5
      Sprinkle with dill.

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    Ratings & Reviews:

    • on October 19, 2012

      55

      Very easy and tasty way to do tilapia. We do not care for dill, so I subbed fresh tarragon from the garden. Will be making this again, for sure. Made for Fall 2012 PAC game.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 14, 2011

      This was great. My family asked for seconds. I'll be making this again!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 18, 2009

      55

      Very good! Thanks:-)

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Pine Nut-Crusted Tilapia

    Serving Size: 1 (114 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 328.1
     
    Calories from Fat 184
    56%
    Total Fat 20.5 g
    31%
    Saturated Fat 5.5 g
    27%
    Cholesterol 118.4 mg
    39%
    Sodium 128.1 mg
    5%
    Total Carbohydrate 10.6 g
    3%
    Dietary Fiber 0.9 g
    3%
    Sugars 2.3 g
    9%
    Protein 27.6 g
    55%

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