Jun 19

pecan crusted tilapia with a balsamic vinegar drizzle


30 Minutes






Yesterday was our 3rd anniversary. So to celebrate I made this pecan crusted tilapia. This whole eating fish thing is all new for me. I thought this was a good way to ease into it. And to my surprise, it was quite tasty.

I thought the fish was great on its own, but I though it may be even better with just a little something extra… and I was right. This balsamic drizzle is to dye for! I even like it as a dressing. Go ahead and whip up a batch of this “no guilt” fried fish. It’s super yummy and healthy. IMG_7780 IMG_7803 IMG_7811 IMG_7830 IMG_7831


  • 4 pieces of thawed tilapia
  • 1 cup pecans, finely chopped
  • 1 cup flour
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon garlic salt
  • pepper to taste
  • 1 egg
  • 2 tablespoons milk
  • 2 tablespoons coconut oil
  • 1/4 cup balsamic vinegar
  • 1-2 cloves of minced garlic
  • 1 tablespoon olive oil
  • salt and pepper to taste


Combined your flour, salt, garlic salt, and pepper together on a plate. Whisk your egg and milk together in a shallow bowl or a high rimmed plate. Put your finely chopped pecans on a plate as well.

Preheat a nonstick frying pan with coconut oil over medium heat.

Now, to bread your fish simply place your thawed piece of tilapia in the flour and cover it completely with flour. Shake off any extra flour. Then dredge it in the egg mixture and then into the pecan pieces. Cover the fish entirely with pecans, shaking off any excess. Repeat with remaining pieces of fish.

Then, place all of your tilapia pieces into the frying pan at once. Keep a close eye on it, because the pecans can start to burn easily. Adjust the heat accordingly. Heat the fish on each side for about 5 minutes, until the fish is cooked all the way through and becomes flakey. (cooking time will depend on the size and thickness of your tilapia. Once your fish is cooked through remove from heat.

For the balsamic drizzle:
Combined the balsamic vinegar, the minced garlic, olive oil, salt and pepper. Drizzle a little over the fish. We like our tilapia served with green beans and parsley, garlic rice. It's super yummy to just go ahead and drizzle a little over your whole place. Remember, a little of this drizzle goes along ways...


  • Sonja Sarr

    Looks awesome, and we all love pecans! I’ve gotta try!

    • Kim

      Let me know how it turns out for you! Hope you love it as much as we did.

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