PECAN CRUSTED TILAPIA
Phyllis Speer
- 4 Tilapia filets
- 1 egg white
- 1 Tbsp. water
- ¾ cup finely chopped pecans
- 1 tsp. paprika
- ½ tsp. thyme
- ¼ tsp. chipotle pepper
- ½ stick butter
Rinse and pat tilapia filets dry with paper towels. In shallow bowl, slightly beat egg white and water until frothy. In separate bowl, mix pecans, paprika, thyme and chipotle pepper. Dip filet in egg white and then in pecan mixture, coating well. Place in heavy skillet with melted butter. Cook until brown, turn and cook remaining side. Serve with your favorite honey mustard sauce.
