Something really unexpected happened to me a couple of weeks ago. I went into the basement to pull some tilapia out of our endless-bag-of-tilapia in the freezer. And pulled out the last two little fillets.
That’s the funny thing about shopping at warehouse stores. You sort of take it for granted that it’ll be awhile before you have to buy paper towels, toilet paper, juice boxes, chicken breast, etc. that when you finally reach the end of your stockpile you kind of panic: what do you mean we’re out of spaghetti?! how can we be out of spaghetti?! I just bought 100 boxes last year!
But– despite the tragic loss of our final fish, I am very excited to share this recipe with you!
The original recipe from South Beach Supercharged called for trout, but I didn’t have trout. I only had tilapia. Plus, I’ve found that I can generally substitute tilapia in any fish dish (except maybe a salmon recipe) and it works out fine.
Step 1: In a small grinder, combine 1/4 cup pecans, 1/2 tsp dried rosemary, 1 tsp minced garlic, and a couple dashes of cayenne pepper.
Step 2: Lay tilapia on a baking sheet covered with parchment paper and season with salt and pepper on both sides. Lightly beat 1 egg white and brush over the tops of the fish.
Step 3: Divide the pecan mixture between the two fish pieces and press onto the flesh to form a crust. Drizzle lightly with olive oil (about 1/2 tbsp per fish) and bake at 400° for 20-25 minutes.