Monday, June 7, 2010

Pecan-Ginger Crusted Tilapia with a Honey-Balsamic Glaze

So I was feeling a little crazy today and decided to make something up. I had some tilapia in my freezer and some pecans in my pantry and decided to add a little spin on a classic dish. And it turned out fantastic! So here is the recipe:

2 Tilapia filets
1/2 cup finely chopped pecans
1/2 cup panko breadcrumbs
1 inch chunk of ginger
Salt to taste
2 cloves of garlic - minced
Powdered ginger
1/4 cup of milk
Olive oil
1/4 cup of balsamic vinegar
1 tbsp of honey

Puree/finely chop the ginger (I used a magic bullet) and combine with panko, pecans, and salt.  Set aside. In a separate bowl/plate, combine flour and powdered ginger. You only need enough to lightly coat each filet. Set aside.  Then pour your milk into another separate plate. Set aside.
While heating olive oil in a large sauté pan, you will dredge the filets in the following order: flour, milk, and pecan mixture. You lightly coat the fish, on both sides, in the flour and then put it in the milk and turn the filet so milk covers both sides as well. After you make the flour-milk paste, dip the fish in the pecan mixture, coating until you can't see any more white.  Then pan-fry the fish in the olive oil.
Allow the fish to completely brown on each side. As you can see in the picture, my fish was a dark-golden brown on both sides and was cooked perfectly. Set the finished fish on a plate and set in the oven while you make your glaze.
Do not remove any "crunchies" or oil from the pan before adding the vinegar. Remove your pan from the heat and let it cool for a minute or so before adding the balsamic vinegar. If you want a lighter garlic flavor, brown the garlic first. I didn't - I added the balsamic and garlic at the same time.  As soon as the balsamic is added into the pan, put it back on the heat and stir constantly.  Add in your honey and continue to stir. Add in a little salt and continue stirring.  The balsamic vinegar should be bubbling and steaming while it reduces - the more it reduces, the thicker it will be so you can decide when to stop reducing it.
Plate your fish and drizzle a little of the glaze on top and enjoy!! :)


  1. I'm not sure how official this comment should be.....but sounds yummy Kat!

  2. Haha thank you!! :) I find the comment fairly official.

  3. See were both thinking on the same wave length! nut crusted fish! Great minds think alike!