Pecan Crusted Tilapia with Garlicky Green Beans

pecans

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats and are often cheaper than pecans.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

breadcrumbs

🥗Healthier: ground oats

💰Cheaper: crushed crackers

Ground oats can be a healthier option while crushed crackers can be more economical.

tilapia fillets

🥗Healthier: cod fillets

💰Cheaper: catfish fillets

Cod is a leaner fish option, while catfish is typically less expensive.

Set up a breading station with seasoned flour, buttermilk, and a mixture of panko breadcrumbs and crushed pecans.

Dredge each tilapia fillet in the seasoned flour, shaking off the excess.

Dip the floured fillet into the seasoned buttermilk.

Coat the fillet in the panko and pecan mixture, pressing to adhere, and shake off excess.

Heat oil in a skillet over medium heat.

Place the coated tilapia fillets in the skillet, laying them away from you to avoid splashes.

Cook the fillets for a few minutes until browned, then add a splash more oil before flipping.

Flip the fillets and cook until browned on the other side, then remove from heat and set aside.

In a pot of boiling water with lemon peel and a pinch of salt, blanch the green beans for 35 to 45 seconds.

Transfer the blanched green beans to an ice bath to stop the cooking process.

Drain the beans and lay them out on paper towels to dry.

In the same skillet used for the tilapia, add more oil and thinly sliced garlic.

Add the green beans to the skillet and toss to coat in the garlic oil, cooking for a couple of minutes until they are shiny and flavorful.

Season the green beans with salt and pepper, then remove from heat.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens