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  • Weyand's Chef

Pecan Crusted Fish

Updated: Jul 8, 2020


4 pieces (4 to 5 ounces) Sole or Tilapia, skinned

2 cups pecans

2 large egg whites

Coarse salt

Freshly ground white pepper

1/2 cup all-purpose flour

Vegetable oil

4 oranges, peeled and cut into segments


Grind the nuts in batches in a food processor to a fine meal. (You're doing this in batches so you have more control and to ensure you don't make pecan butter.) Pour into a shallow bowl. Beat the egg white in a second shallow bowl until frothy. Season the tilapia on both sides with salt and white pepper. Dredge in the flour and pat off the excess. Dip the fish in egg whites, then in the nuts- press well to make an even coating. You can prep the fish a few hours ahead and keep it in the refrigerator on a rack over a baking sheet. 

Heat two medium skillets over medium heat. You're cooking on medium heat so you can toast the nuts but not burn them before the fish cooks through. when the pans are hot, pour in a slick of oil. Cook the fish for 2 1/2 minutes on the first side, or until nicely browned, then turn and cook for another 1 1/2 minutes. Serve the fish garnished with the orange segments. Serves 4. Recipe obtained from Fish Without a Doubt by Rick Moonen and Roy Finamore.

Photo courtesy Eat This Much

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