I know it's been a while since I have posted a recipe... so, I'm posting a really fantastic fish recipe to make up for my months of slacking! Bobby visited Ted's Montana Grill in Atlanta recently and had the Pecan Crusted Trout. He came home raving over it and asked that I try to make something similar. I didn't have pecans or trout, but I did have walnuts and tilapia so I decided to go with it and see how it turned out. Bobby and Luke both gave it a big thumbs up and every last bite got eaten! I served it with a tasty homemade tarter sauce that I whipped up in just a few minutes (click here for the recipe). This recipe is definitely a keeper and will make it onto our regular meal rotation.
A couple of tips to make this recipe turn out perfect:
1) Don't over crowd your pan - I have a huge non-stick skillet that I used and I only put three fish fillets in at a time. This gave me lots of room which made flipping the fish really easy.
2) Just turn it once - To keep the crust from falling off, just flip the fish one time. Let it brown on one side, flip it once, and let it brown on the other side. The more you mess with it the more crust you will loose (and believe me, you don't want to loose any of this crunchy, nutty crust).
1 cup raw walnuts
1 cup Japanese bread crumbs (panko breadcrumbs)
1/4 teaspoon salt
1/4 teaspoon black pepper
1 pound tilapia fillets
1/4 olive oil
Place walnuts in a food processor and process until walnuts reach a fine crumb texture (it should only take 5-10 seconds... you don't want to make walnut butter). Mix together walnut crumbs, breadcrumbs, salt, and pepper in a shallow dish. Place eggs in a separate dish and whisk until frothy. Dip fish fillets in eggs and then in the walnut/breadcrumb mixture. Gently pat walnut/breadcrumb mixture onto fillets to ensure an even coating.
Add olive oil to a large, non-stick skillet and heat over medium heat. Add fish fillets being careful not to crowd the fish (see tip above). Cook over medium heat until golden browned on first side (about 5 to 7 minutes). Carefully flip and continue to cook until second side is golden brown. Remove from pan and serve with tarter sauce (or your favorite sauce if you're not a tarter fan). Enjoy!