PECAN TILAPIA FOR TWO
The Bounty Of Central Florida by Valerie Hart
Yield: 2 servings
• Handful of roasted pecan halves or pieces
• 1 tablespoon butter, melted
• 2 tilapia fillets, skinned and boned
• Juice from 1 Persian lime
• Salt to sprinkle
• Touch of white pepper
• 1/4 cup plain fine bread crumbs
• 1 small shallot, minced
• 3 tablespoons butter
• 1/4 teaspoon Madras curry powder
• 1/4 teaspoon ground coriander seed
1 seedless Florida navel orange, membranes removed and sectioned
• Optional: chopped curly parsley or cilantro leaves
1. In a small pan, warm the pecans in the butter until coated. Keep warm in the pan.
2. Saturate the tilapia fillets in the lime juice and sprinkle salt over.
3. Add a touch of white pepper to the bread crumbs and coat the fillets. Set aside.
4. In a shallow, non-stick skillet, cook the shallot in the butter over low heat until soft. Stir in the curry powder and coriander. Add the fillets, turning the heat to medium. Cook less than 1 minute, or until browned on one side. Turn fillets over and cook until browned on the other.
5. Remove fillets to two plates. Cover with the nuts and set orange segments across the top or around the plate with chopped parsley or cilantro leaves for color.
Note: Crushed pecans may be substituted for the bread crumbs to coat the fillets.
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