In our latest afterwork dinner recipe, sustainable US-farmed tilapia are crusted with chopped pecans, buttery Mission Extra Virgin Olive Oil, and parmesan cheese, then pan seared until just cooked through.
We love this recipe because it cooks up in about 10 minutes flat, just enough time to stir-fry some veggies or toss a green salad. Feel free to substitute US-farmed catfish or trout for tilapia for an equally nutritious and sustainable entree.
4 (4- to 6-ounce) tilapia fillets
4 tablespoons Mission Extra Virgin Olive Oil, divided
½ cup finely chopped toasted pecans (or other fave nuts)
½ cup finely grated Parmesan cheese
Sea salt and black pepper, to taste
Lightly brush tilapia fillets on both sides with 2 tablespoons olive oil.
Combine pecans, cheese, salt, and pepper in a medium bowl. Dip each tilapia fillet in mixture to coat, pressing mixture into fish to help it stick.
Heat remaining 2 tablespoons olive oil in a large skillet over medium-high. Add tilapia and cook until fish flakes easily and crust is golden, turning once, about 8 to 10 minutes total. Serve immediately.