Thursday, February 16, 2012
Pecan crusted tilopia Here is another one of my favorite recipes. If you do not like fish this is a good recipe to start with. I made this recipe up after I had gone to a resteraunt that had it as a special. Tilopia filets ( I make two for each person eating) Olive oil Grated Parmesan cheese Crushed pecans I start by pouring some oil in the bottom of a 9 by 13. Enough to cover the bottom. I then dip th fish in the oil. I combine equal parts of pecans and parmesan, I usually add 1/3 cup each for 5 filets. I then dredge the filets in the pecan mixture. Then back to the 9 by 13. I'd there is any left over pecan mixture then you can pour hat on top. Bake in the oven at 400 for about 20 minutes. Or until they are white and flaky. I like to serve this with mashed potatos and asparagus.