pecan and parmesan crusted tilapia

Pecan and Parmesan Crusted Tilapia

Fish Recipes

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Tilapia is a mild, delicate white fish that takes on the flavor of seasoning or sauce in almost any recipe. That's why it's the perfect fish for this Pecan and Parmesan Crusted Tilapia dish! Cook with asparagus and top with lemon slices on one pan for a fast and easy meal.

Cooking Ingredients

    • 1 lbs. asparagus, trimmed
    • 1 tbsp. Gustare Vita olive oil
    • 1 tsp. lemon zest
    • ½ tsp. kosher salt, divided
    • ½ tsp. coarse-ground black pepper
    • 1 lemon, sliced
    • 4 (4-to 6-oz.) fresh Rainforest tilapia fillets
    • ½ c. Hy-Vee mayonnaise
    • 2 tbsp. Weber honey-garlic rub, divided
    • ⅔ c. Hy-Vee chopped pecans
    • ¼ c. Soirée grated Parmesan cheese
    • 2 tbsp. Hy-Vee plain panko bread crumbs
    • Fresh thyme, for garnish

Cooking Direction

    1. Preheat broiler to 425 degrees. Line 2 baking sheets with foil and shower with nonstick splash; put away.
    2. Put asparagus on one arranged sheet. Sprinkle with olive oil; throw to cover. Sprinkle with lemon zing, 1/4 teaspoon salt, and pepper. Add lemon cuts.
    3. Wipe tilapia off with paper towels. Mix together mayonnaise and 1 tablespoon honey-garlic focus on a little bowl; put away. Join cleaved walnuts, Parmesan cheddar, bread scraps, and staying 1 tablespoon honey garlic focus on another little bowl.
    4. Spread mayonnaise combination on top of fish filets. Liberally sprinkle with walnut combination; press to stick. Put fish on excess arranged baking sheet; gently splash with nonstick shower.
    5. Heat fish and asparagus with lemons 16 to 18 minutes or until covering is brilliant brown and fish arrives at 145 degrees, and asparagus is fork-delicate. Embellish with new thyme, whenever wanted.