100 Recipes: Nut-Crusted Tilapia

Oh boy am I in a food rut!  Same thing every week, almost.  So this being Rosh Hashannah and all, I decided to make a New Year’s resolution to try 100 New Recipes this year. I got the idea from Orbitalmechanic, a LJer I have followed for a number of years.  She does this, and it’s a good idea, I think.

Here is my first recipe.  I got it from Prevention Magazine.

*** a sidenote here about Prevention: Every single issue has the words “Belly Fat” on the cover.  Apparently if you want to sell magazines, a surefire way to do so is to put “Belly Fat” somewhere on your cover.  (Hear that, Mt. Home??  Belly Fat.  Just sayin’)

This month it’s “Walk Off Belly Fat.”  Other months it’s been, “Beat Belly Fat,” “Melt Belly Fat,” or “Begone! Belly Fat.”

ENOUGH ABOUT BELLY FAT ALREADY!

(end of rant)

The other night I tried this fish recipe and it was easy and really good.  The pecan crust on the tilapia was a nice complement to the soft fish, and I loved the mango peach salsa with it.  I did kasha instead of rice, because I’m not a huge rice fan.

Here it is:

Ingredients:

Pecans

Tilapia fillets

Fresh lime

Fresh peach mango salsa (I used plain peach salsa which I found in the ethnic food section of Wegmans.)

Directions:

Finely chop 1 cup pecans in food processor or put in ziplock bag and crush with mallet.

Season both sides of tilapia fillets with salt and freshly ground pepper.

Dredge fish in flour, shake off excess, dip in milk, and then coat thoroughly with nuts.

Heat a thin layer of canola oil until just done, turning once, about 5 minutes in all.

Stir the juice of half a lime into 1 cup of the salsa and serve with the fish.

Enjoy.  And, good luck with that…. BELLY FAT!!

hahahahahaha