Pecan Crusted Tilapia

I love fish and always have, but I used to be afraid of cooking fish.  I didn’t know how or what to put on it and could never get it to taste as good as the restaurants.  Now it is actually the complete opposite: I rarely order tilapia or salmon at a restaurant because I can cook those just as well at home.

We started eating clean and mostly whole foods 80% of the time about 6 years ago.  When we changed to this lifestyle I started putting fish on our menu once a week.  This Pecan Crusted Tilapia is a family favorite and can be often found on our menu.  It is quick, easy and the ingredients are ones that I usually have on hand.  There are many versions of this on the web, but over the years I have modified several recipes and added my own twist to make it one of our favorites.  The best part is, even our 2 year old will devour this fish!

I used to buy Panko or Italian Style breadcrumbs for this recipe, but lately have been making my own breadcrumbs.  Either way they are both great and give the fish a light breading.

When I first started making this recipe, I did not combine the pecans, breadcrumbs and spices in the food processor and it worked just fine.  However, I have found that combining these ingredients it helps the pecans stick to the fish even better.

The type of milk you use with this recipe is your choice.  I have used regular milk, buttermilk and almond milk.  Since I have cut out dairy, we now always use almond milk and it is wonderful.  I would suggest using whatever you have on hand to make it easier on yourself- there is no use in buying extra ingredients.

Get some healthy fats into your diet with this Pecan Crusted Tilapia.  I usually serve this with baked sweet potatoes and fresh green beans or asparagus.  This quick and easy fish will keep your family eating clean and put your fears of cooking fish to rest.  You will be surprised at how much even your little eaters will enjoy this as well.

Your turn- tell me!
What is your favorite type of fish to cook?
How do you prepare your fish?
Do you try and integrate fish into your menu each week?

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