Sage and Pecan Crusted Tilapia
The following recipe and photography were provided by local blogger Carolyn Hodges of The Dinner Shift.
Tilapia is a mild white fish and a blank canvas for any number of seasonings. It’s easy to cook and economical, which is why I often recommend it to those interested in adding more seafood to their dinner routine.
![Sage and Pecan Crusted Tilapia](https://www.heinens.com/content/uploads/2022/10/Sage-and-Pecan-Crusted-Tilapia-600x700-2.jpg)
While this tilapia recipe is very simple to prepare and only requires four main ingredients (plus pantry basics like oil and salt), it’s so satisfying and tastes special enough for a dinner party. Fresh sage is earthy and savory and pairs very well with the richness of pecans. The nut crust is similar in texture to a breaded coating, so this recipe is great for those who are gluten- or grain-free.
Serve the tilapia with a simple green vegetable, like green beans or asparagus.
![Sage and Pecan Crusted Tilapia](https://www.heinens.com/content/uploads/2022/10/Sage-and-Pecan-Crusted-Tilapia-800x550-1.jpg)
Sage and Pecan Crusted Tilapia
- Cook time:
- 10min
- Prep time:
- 10min
- Total time:
- 20min
- Servings:
- 4
Ingredients
- 1 cup Heinen’s raw pecan halves
- 8-10 fresh sage leaves
- 1 ½ lb. fresh tilapia fillets
- Kosher salt and pepper
- 1-2 Tbsp. Heinen’s organic Dijon mustard
- Heinen’s olive oil
- Lemon wedges, optional
Instructions
- In a food processor, pulse the pecans, sage leaves and a large pinch of kosher salt until finely chopped but not ground (you’re looking for a coarse crumb texture). Transfer to a wide shallow bowl or plate.
- Pat the tilapia dry and season liberally with salt and pepper.
- Brush a thin layer (a scant tsp.) of Dijon mustard on one side of each tilapia fillet. Invert the tilapia, mustard-side-down, onto the pecan crumbs. Press gently to help them stick. Continue until all fillets are generously coated.
- Heat a large nonstick skillet over medium heat. Add enough olive oil to just coat the bottom of the pan.
- Once the oil is hot, gently place the fish into the pan, nut-side-down first. Cook for 3-4 minutes without moving the fillets, then flip and cook for another 3-4 minutes, or until the fish is cooked through and flakes easily with a fork. Serve with lemon wedges, if desired.