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Pecan Crusted Tilapia with Lime Dill Sauce
Tender and flakey Tilapia seared to perfection with a crunchy pecan crust. Served with a bright and tangy lime dill yogurt sauce. This is an easy weeknight dinner that will please your family. This recipe is low carb, gluten free, and a Trim Healthy Mama S Fuel.
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I have told my readers before that I am not a fish person. My husband truly enjoys fish, but whenever he mentions we should put it on our menu, I always inwardly shudder. And therefore, it rarely makes it to our menu!
The funny thing is, when we do finally get around to making it, I actually enjoy it! So maybe I need to learn a lesson and say that I am actually beginning to like it!
This recipe is entirely from my husband (except the sauce). He enjoys experimenting with entrees, and I am happy to let him! Just last night he made elk steaks for supper - they were superb!
The pecan crust is only on one side of the fish - searing the fish on the crusted side gives it a good, crispy coating. Then you simply flip the fish over and cook for about 3 minutes with the lid on the pan. The fish cooks evenly, and you have a tender, flaky fish entree.
The Lime Dill Yogurt Sauce used here is so bright and light. I think it would be great served with many things - grilled pork chops, chicken breasts, or even salmon!
We used Tilapia for this dish, but I truly believe you could use any white fish. There have been some safety concerns in the past with farm-raised Tilapia, especially from China. I do not like to purchase Tilapia that has been raised in China, but sources say that fish raised in Ecuador, Canada, or the United States are generally a better choice. Please do your own research on this topic - I am not here to begin arguments of any kind, I just want you to be aware that there are more options.
I also whipped up an easy Dill Coleslaw to go with this dish. It made an amazing supper that both my husband and I truly enjoyed!
So, what do you need for this Pecan Crusted Tilapia?
1 Pound Tilapia (about 4 filets)
2 Tablespoons Butter
1 Egg, lightly beaten
Salt, to taste
For the Crust:
½ Cup Pecans
½ Teaspoon Fennel Seed
½ Teaspoon Rosemary
1 Tablespoon Dried Dill (or 2 Tablespoons Fresh Dill - about 3 sprigs)
¼ Cup Grated Parmesan
1 Teaspoon Minced Garlic
For the Sauce:
⅓ Cup Plain Greek Yogurt
1 Tablespoon Fresh Dill (or 1.5 Teaspoons Dried)
1 Teaspoon Fresh Lime Juice
½ Teaspoon Salt
If you enjoy fish, you may like my Fried Fish Nuggets Recipe!
And if you are a seafood lover, be sure to check out these amazing Low Carb Shrimp Cakes and this Smoked Salmon Cream Cheese Dip!
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Pecan Crusted Tilapia with Lime Dill Yogurt Sauce
Ingredients
- 1 Pound Tilapia about 4 filets
- 2 Tablespoons Butter
- 1 Egg lightly beaten
- Salt to taste
For the Crust:
- ½ Cup Pecans
- ½ Teaspoon Fennel Seed
- ½ Teaspoon Rosemary
- 2 Teaspoons Dried Dill or 2 Tablespoons Fresh Dill - about 3 sprigs
- ¼ Cup Grated Parmesan
- 1 Teaspoon Minced Garlic
For the Sauce:
- ⅓ Cup Plain Greek Yogurt
- 1 Tablespoon Fresh Dill or 1 Teaspoon Dried
- 1 Teaspoon Fresh Lime Juice
- ½ Teaspoon Salt
Instructions
- Place all of the crust ingredients in a food processor and process until mixture is fine crumbs.
- Place lightly beaten egg in a shallow dish.
- Preheat skillet over medium high heat, and melt the 2 Tablespoons of butter.
- Dip Tilapia filets in beaten egg mixture, then press one side of the fish into the pecan crumb mix. (You may need to press some on with your fingers.)
- Immediately place fish, crumb side down, into the hot skillet.
- Cook, uncovered, about 5-6 minutes, or until a crisp crust has formed.
- Carefully flip fish over and cover pan with a lid.
- Cook for 3-4 more minutes, or until fish flakes easily with a fork.
- Sprinkle with salt, to taste. Top with Lime Dill Yogurt Sauce and enjoy!
For the Sauce:
- Combine all sauce ingredients and mix well. Serve generous portions of the sauce with your fish.
Nutrition
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[…] low carb coleslaw was a great accompaniment this week to my husband’s Pecan Crusted Tilapia. Make these two dishes, add a non-starchy vegetable (we had roasted okra) and you have a delicious, […]