After I have developed a recipe at my test kitchen, I often take home what is left over. So my husband and daughter typically serve as secondary taste testers. (It's a nice perk that my job often entails making that night's dinner.)
Their reviews are typically positive, but after witnessing their reaction to this dish, I knew I had hit on something special. They each dug in with a pleased but matter-of-fact demeanor that told me they found it appealing, but as soon as they took a bite their eyes simultaneously widened with delight and I got an off-the-charts level, "Wow, that's good!"
The dish owes its surprising hit of flavor to the synergistic combination of pecans and Cajun spices that make up the crust. The nuts, which are blitzed in a food processor to a small pebbly consistency, lend a uniquely buttery taste. The healthful fat they contain carries and balances the punch of the seasonings: paprika, garlic, thyme and a touch of cayenne pepper. Using tilapia allows the coating's flavors to shine, because the fish is so neutral in flavor. That quality, along with its white, flaky texture, make it a good choice to serve to those who avoid fish because they think it tastes "fishy" and to picky eaters who are venturing into seafood. Sole or flounder would also work well here as an alternative.
Pecan Crusted Tilapia
1/2 cup shelled, unsalted pecans
1/4 teaspoon paprika
1/8 teaspoon granulated garlic (powder) or more to taste
1/8 teaspoon dried thyme or more to taste
Salt and ground black pepper
Pinch ground red pepper (cayenne) or more to taste
3/4 pound tilapia filets
2 teaspoons olive oil
Heat the oven to 375 degrees.
Pulse the nuts in a mini food processor or mini chopper to the consistency of very small pebbles -- but not as fine as sand.
Transfer to a shallow bowl or a plate, then add the paprika, granulated garlic, thyme, salt, black pepper and cayenne pepper and stir to incorporate; this is your coating mixture.
Press both sides of each fish filet into the pecan mixture.
Heat the oil in a large, oven-safe skillet over medium heat. Once the oil shimmers, add the fish and cook until the underside is browned, about 3 minutes. Turn them over and cook for about 3 minutes, until the second side is browned.
Transfer the skillet to the oven; bake (middle rack) for about 3 minutes, until the fish flakes easily with a fork.
Serve warm.
Makes 3 servings.
Food on 09/27/2017