Dijon-Crusted Tilapia


Do you hear complaints that fish tastes too “fishy?” 

 
You’ll love this mildly flavored recipe! Not being a huge fish or sea-food lover, I was amazed with this recipe. 

It’s so quick, very tasty and surprising with just a couple of simple ingredients.

Dijon-Crusted Tilapia

Ingredients:

½ c. finely chopped pecans
4 t. Dijon mustard
4 tilapia or other firm white fish fillets
2 tablespoons oil

Method:

Toast pecans in dry skillet over medium heat, stirring frequently, being careful not to burn them. 
This will take only a few minutes. 
Remove from heat and transfer to plate.
Place oil in skillet over medium high heat.
Spread mustard over one side of each fillet. 
Dredge each, mustard side down, in pecans.
Place fillets, mustard and pecan side up, in skillet. 
Cook about 4 minutes per side,  until fish flakes easily with a fork.
Serve immediately.

ENJOY!

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Celery is as fresh and clean as a rainy day after a spell of heat. It crackles pleasantly in the mouth.... it should be eaten alone, for it is the only food which one really wants to hear oneself eat.
~ A.A. Milne, "A Word for Autumn,"

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You know, nobody can ever cook as good as your mama. Paula Deen
Read more at: https://www.brainyquote.com/quotes/paula_deen_431843?src=t_cook
You know, nobody can ever cook as good as your mama. Paula Deen
Read more at: https://www.brainyquote.com/quotes/paula_deen_431843?src=t_cook

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