Pine Nut-Crusted Tilapia Recipe

Pine Nut-Crusted Tilapia Recipe Pine Nut-Crusted Tilapia Recipe photo by Taste of Home Rating 5

This golden-brown fish has a tender texture, nutty coating and hint of sweet honey. It’s fast to fix and can be served for a special family meal or when you want to impress guests.

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Pine Nut-Crusted Tilapia Recipe
  • Prep/Total Time: 25 min.
  • Yield: 4 Servings
15 10 25

Ingredients

  • 1/2 cup pine nuts, ground
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon dill weed
  • 1/4 teaspoon lemon-pepper seasoning
  • 1 egg
  • 3 tablespoons lemon juice
  • 1 teaspoon honey
  • 4 tilapia fillets (6 ounces each)
  • 2 tablespoons butter
  • Additional honey, optional

Directions

  • In a shallow bowl, combine the pine nuts, flour, dill and lemon-pepper. In another shallow bowl, combine the egg, lemon juice and honey. Dip fillets in egg mixture, then coat with nut mixture.
  • In a large nonstick skillet, cook fillets in butter over medium heat for 4-5 minutes on each side or until fish flakes easily with a fork. Drizzle with additional honey if desired. Yield: 4 servings.

Nutritional Facts 1 serving (1 each) equals 237 calories, 16 g fat (5 g saturated fat), 89 mg cholesterol, 119 mg sodium, 11 g carbohydrate, 1 g fiber, 14 g protein.

Originally published as Pine Nut-Crusted Tilapia in Simple & Delicious September/October 2006, p8

Tip

Pine Nuts

Also know as pignolia or pinon, the pine nut is the small seed from one of several pine tree varieties. They are small elongated ivory-colored nuts measuring about 3/8 inch long and having a soft texture and a buttery flavor. Frequently used in Italian dishes and sauces such as pesto, pine nuts are often toasted to enhance their flavor.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Pine Nut-Crusted Tilapia

Pine Nut-Crusted Tilapia Recipe

Pine Nut-Crusted Tilapia

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(1-3) of 3 reviews

Reviewed on May. 30, 2013 by mamasaf

I tried this recipe tonight and it was well received by my family. Of course, I didn't follow the directions exactly. I chose to bake it at 425 degrees until it was golden brown. I placed it on non-stick foil that had been lightly coated with cooking spray. There were no leftovers!

Reviewed on Apr. 07, 2011 by grannygourmet

We enjoyed this dish. I put the pine nuts, flour, dill weed and seasoning in my food processor and that worked great. The fish had a good flavor and was very moist and tasty.

Reviewed on Jun. 01, 2010 by zmarie

Excellent recipe! I didn't have pine nuts on hand, so I used walnuts!

 
 

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