Pretzel and Pecan Tilapia

22 Apr

Happy Good Friday! This fish does NOT taste fishy… at all. If it did, I assure you, I wouldn’t touch it with a 10 foot pole.

The pretzel and pecan breading holds up nicely to the acidity of the mustard and the fish doesn’t get lost in their bold flavors. In fact, I had some of the pretzel and pecan breading left over and it worked so well that I saved it to try on chicken.

I wonder if honey mustard pretzels would work? Hmm… another recipe for another day.

Pretzel and Pecan Tilapia

Servings: 2
Time: 15 minutes
Level: Easy

1/2 of a handful of sourdough (or regular) pretzels
1/2 of a handful of pecans, fresh, saltless
2 tilapia fillets, thawed
1 1/2 tsp. mustard
1 1/2 tsp. mayonnaise
1 tsp. Worcestershire
1/8 tsp. paprika

In a food processor, chopper, or blender,  pulse pretzels and pecans until they become fine like breadcrumbs.

Blot tilapia with a paper towel to dry it off a little. Coat both sides of the fillets with pretzel and pecan mixture.

Put breaded fillets in the fridge for a few minutes, while the oil heats in your pan. (This helps the coating stick without the use of an egg wash.) Heat oil in a pan over medium high heat. Cook fillets 4-5 minutes per side, or until fish flakes easily with a fork.

Meanwhile, mix together mustard, mayo, Worcestershire, and paprika. Spread mustard mixture over each fillet.


– Try using chicken instead of fish.
– You can use regular pretzels if you want.
– I served this with new potatoes that were boiled in water, dill, thyme, cayenne, salt, and pepper. Yum!


2 Responses to “Pretzel and Pecan Tilapia”

  1. Firefly April 23, 2011 at 10:27 pm #

    Wow it looks so delicious 🙂 I’ll have to try this the next time I make fish! Thanks for the recipe 🙂


  1. Carolina Salad « Pantry Chef - July 11, 2011

    […] Hot weather welcomes dinner salads and this one is legit. I made Pretzel and Pecan Encrusted Tilapia not too long ago and I made extra breading for a night just like tonight! The breading saves beautifully in an airtight container. For the recipe, click here. […]

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