I love fish. But even if you don't like fish, because it's too "fishy", you might like this. Tilapia, Basa, or Swai fillets are all very mild, tender, white fish. So mild, in fact, that you have to be careful not to over-season them, or kill the flavor with heavy sauces. This recipe keeps the seasonings to a minimum but adds delicious nutty flavor with a pecan-rice cracker crust. And its gluten free!
4 Tilapia, Basa, or Swai Fillets
Salt and Pepper
1 1/2 C Pecan Halves (or 1 C Pecan pieces)
6 - 8 Gluten Free Rice Crackers (salted, if not, add a little salt)
1 Large Egg
1 Tbsp Milk
1 Tbsp Olive Oil
1 Tbsp Butter
Season fillets with just a tiny sprinkle of salt and pepper. Grind the Pecan Halves and the Rice Crackers in a food processor or blender for about 30 seconds (you can also pound them with a mallet in a plastic ziplock bag to get the same results, and a little arm workout at the same time). Pour the pecan mixture on a plate.
Mix the egg and milk in a bowl next to the plate.
Heat the olive oil and butter over medium heat until butter fats start to sizzle.
Dip each fillet in the egg mixture, then in the pecan mixture, pressing in the pecan mixture on each side of the fillet. Cook in the olive oil and butter for about 4 minutes on each side, or until browned to your liking. The fish cooks fast so it will be done when you are.
Drain for a minute on paper towels and serve! The pan drippings can be drizzled over the top of the fillets for extra flavor.