Almond and Pecan Crusted Tilapia


  • 1 lb. fresh tilapia fillets
  • 1/2 cup almonds, minced
  • 1/2 cup pecans, minced
  • 1 tbsp. parsley, minced
  • 2 tbsp. breadcrumbs
  • 2 eggs, beaten
  • 1 scallion, minced
  • 2 tbsp. olive oil
  • 2 garlic cloves, minced
  • 1 lb. fresh spinach, cut and washed
Almond and pecan crusted tilapia

Preparation and Cooking Instructions

  • Combine the almonds, pecans, parsley, and breadcrumbs in a shallow dish.
  • Set aside.
  • Heat 1 tbsp. olive oil in a non-stick skillet over high heat.
  • Stir in garlic and scallions and sauté for 2 minutes.
  • Add spinach and cook for an additional 3 minutes until wilted, then transfer to a plate and set aside; keep warm.
  • Heat 1 tbsp. olive oil in a non-stick skillet over medium high heat.
  • Dip tilapia fillets in eggs and coat each side evenly with the nut mixture.
  • Sauté tilapia about 2 minutes on each side until the coating turns brown and the fish is flaky.
  • Place tilapia on the bed of spinach and garnish with lemon juice.
  • Serve immediately.


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