Pecan-Crusted Tilapia

Churning out one more recipe before September! If only I could write blog posts as fast as I can throw together this delicious dinner (15 minutes)...


Pecan-Crusted Tilapia

A staple protein is given a simple treatment that transforms dinner from boring to drool-worthy. A good go-to method featuring mostly pantry ingredients that you can pull together any night of the week!


Grass-fed butter, or other high-temp cooking oil

1 cup pecans

1 teaspoon dried oregano

1 teaspoon dried thyme

½ teaspoon garlic powder

4 tilapia fillets


2 tablespoons honey

2 tablespoons dijon mustard (I love grainy, but smooth is better for this recipe)


Melt a few tablespoons butter in a saute pan over medium heat. Blend pecans, oregano, thyme, and garlic powder together in a food processor or blender. Pour into a wide, shallow bowl. Pat tilapia fillets dry with paper towels, and season with salt and pepper. Mix honey and dijon mustard together in a small bowl, and brush a thin layer of honey mustard onto each filet. Dip the fillets in the pecan mixture one at a time, gently pressing and covering as much surface area on the fish as possible. Cook the fillets over medium heat for roughly 4 minutes each side (this can vary based on the thickness of your fish), or until the center of the fish is opaque white and flakes apart with a fork. You may want to cook fillets 2 at a time as not to overcrowd your pan!

Serve with a side of roasted seasonal vegetables, or turn it into a nutrient-dense salad with tuscan kale, shredded carrots, slivered almonds, and a simple honey-mustard vinaigrette.