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Pine Nut-Crusted Tilapia Recipe

Pine Nut-Crusted Tilapia Recipe

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.
TOTAL TIME: Prep/Total Time: 25 min. YIELD:4 servings

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

  • 1. 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.
  • 2. 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.

Reviews for Pine Nut-Crusted Tilapia

Sort By :
MY REVIEW
Reviewed Oct. 18, 2014

"Delicious! Loved it, loved it, loved it!!"

MY REVIEW
Reviewed Mar. 17, 2014

"Fish fell apart when I tried to turn it. I enjoyed the flavor, but I don't think anyone else did."

MY REVIEW
Reviewed May. 30, 2013

"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!"

MY REVIEW
Reviewed Apr. 7, 2011

"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."

MY REVIEW
Reviewed Jun. 1, 2010

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

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Wine Pairings

Light-Bodied White Wine

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