Pecan-Crusted Tilapia

Slighty spicy fish on a bed of fruited greens, for a light entree.

• Ready In: 20 mins
• Serves: 2

Ingredients

• Fish

• 1⁄3 cup all-purpose flour
• 2  large eggs
• 1  cup panko breadcrumbs
• 3⁄4 cup pecans, finely chopped
• 1⁄4 teaspoon chili powder or 1⁄4 teaspoon  cajun seasoning
• 10  ounces  tilapia fillets
• 1⁄4 teaspoon chili powder or 1⁄4 teaspoon  cajun seasoning
•  salt, pepper
• 2  tablespoons olive oil

• Salad

• 5  ounces  baby greens
• 1⁄4 small red onion, thinly sliced
• 6 -8  strawberries, thinly sliced
• 4  tablespoons  balsamic dressing
• 2  tablespoons  soft fresh goat cheese, crumbled
• 2  tablespoons candied pecans

Directions

1. Prepare three shallow dishes as follows. In the first, place the flour, seasoned with some salt and pepper. In the second, beat the eggs. In the third, combine the panko, chile powder, and pecans.
2. Coat the fillets by dredging lightly in the flour, than the egg, then the panko mixture.
3. Heat the oil in a saute pan over medium heat and cook fish about 3 to 4 minutes each side until golden brown. Set aside and keep warm.
4. Toss salad ingredients and dressing together in a large bowl and divide onto two plates. Top with fish and garnish with cheese and candied pecans.