Pecan Crusted Tilapia with Honey Glaze

by | Main Course, Recipes, Sauces/Condiments | 16 comments

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Pecan Crusted Tilapia /></p><p>I spent 6 years of my childhood living in North Platte, Nebraska during the 70’s when the local census guy officially determined there were 4 Asians living in the town – me, my brother, mom and dad. Really. Like tax dollars could have been spent on something more useful, like building a cultural center to attract more than just red necks to the town. So, what did the 4 Asian people in the town do for fun? Going cow tipping just seemed so useless to us, plus my parents didn’t let me drink beer until I was 8. (that was a joke, Ma) We went fishing almost every weekend in the summertime. We caught Yellow Perch, Crawfish, Striped Bass, Walleye, Bluegill, and Northern Pike (my parents have a dead, stuffed 5 ft Northern Pike hanging above their 60″></p><p>We ate fish stew, steamed fish, baked fish, fish curry, fish balls, fried fish, fish lollipop on a chopstick…anything you could imagine. Despite eating all my Mom’s variations of fish dishes, I still love fish. My two toddlers love fish. My husband….not so much. So it was a challenge to come up with a non-fishy fish dish non-fishy fish dish non-fishy fish dish non-fishy fish dish non-fishy fish dish hee hee! that my husband would like. I’m also cooking for a family who doesn’t eat fish. Their Mom just asked if I could make a non-fishy fish dish for her 3 girls to try. So I needed something mild, and to totally disguise the fish so that it looked like chicken. But just because my husband can be easily tricked, the 3 girls wouldn’t be. I needed something sweet to coat the fish too. The result was scrumptious. My husband actually liked it! I’ll let you know next week if the 3 girls like it too. (for the family, I’ll be substituting Blue Agave for the honey since they are on a no-sugar diet)</p>[wprm-recipe id=

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16 Comments

  1. Sophia on 2/27/11 at 6:41 pm

    I loved this recipe! I cheated a little bit and didn’t use much oil to fry it and poured a tiny bit of glaze on while it was cooking so the topping would stick. The additional glaze wasn’t needed afterward! It turned out great and was served on a bed of sauteed broccoli. 🙂

    Reply
  2. Amber on 2/20/11 at 3:29 pm

    Do you think using this recipe with rockfish instead of tilapia would be just as good?

    Reply
  3. Alli on 10/29/10 at 3:21 pm

    I am wanting to make this dish with the pasta but I don’t’ see the recipe for the pasta would you please share! To me it doesn’t look like just pasta I see some other yummy things in there.
    Thanks

    Reply
    • SteamyKitchen on 10/30/10 at 10:35 am

      I think it was just homemade pasta tossed with sauteed garlic, tomatoes, zucchini….honestly I can’t remember! 😉

      Reply
  4. Jeanie on 10/5/09 at 6:44 pm

    I recently discovered your website and I must say, your recipes look so yummy and beautiful! I must try this one as tilapia is my favorite fish, but I’ve only ever cooked it the Chinese steamed way. Thanks for your wonderful website!

    P.S. I grew up as the only Chinese girl in my county! Pretty much everybody else was white. :-O

    Reply
  5. Kim on 7/31/09 at 9:08 am

    This fish is just fabulous! I used regular breadcrumbs and honey, and it comes out perfect every time! My husband likes it because the crunchy pecans disguise the fishy texture. Absolutely delicious!

    Reply
  6. Andrea on 12/9/08 at 8:00 pm

    Made this tonight! Boy, was it delicious. Just the right way to flavor the normally plain tilapia. But it got me to realize that tilapia has a wonderful texture. And I loved the crushed pecan crunchiness. Instead of panko, I crushed corn flakes to be gluten-free, and it was still delicious. Thanks

    Reply
  7. Kindra on 9/28/08 at 10:11 pm

    Jaden this fish is amazing! I made it tonight and my whole family LOVED it! I posted the recipe and pictures along with links back to your blog (if that’s okay)…EVERYONE should try this fish!!

    Reply
  9. kim on 6/27/07 at 2:13 pm

    i made this last night – it was delicious and a HUGE hit. i was worried that the fish might be a bit too oily from the pan frying, but it wasn’t at all! in all of my excitement, i misread the recipe and ended up diluting the honey with the water and spreading that on the fish and didn’t do the final glazing at all and it was (still) delicious. for people who are tenuous about honey, i’d suggest this as an alternative.

    this is my first time using a recipe from your blog, but i will DEFINITELY be back. thanks!!

    Reply
  10. MeltingWok on 4/29/07 at 3:41 pm

    Wow, I so envy you, abundance of fish growing up 🙂 hehe, chicken of the sea burgers, they looked delicious, and I love the panko breading 🙂

    Reply
  11. SteamyKitchen on 4/20/07 at 1:35 am

    Passionate Eater – Its amazing the experiences we went through as asian kids, huh? It was a tough life back in the 70’s in the midwest! I’ll let you know if the girls like it or not.

    Reply
  12. Passionate Eater on 4/20/07 at 12:39 am

    That is so interesting that your family was the only Asian family in the town. I had a similar experience, except my family were the only Asians within our town and a 50 mile radius all the way around our town!! And I think the girls would be tricked, because you’ve made the fish fillets look good both to an adult and to a child. They look like breaded “chicken nuggets” to a kid, and like an elaborate and gourmet Asian-fusion style fish to an adult like me!

    Reply
  13. SteamyKitchen on 4/19/07 at 4:43 pm

    Tigerfish,
    I think the panko needs oil or butter to brown -therefore in the oven it might not work well. Thats why when you bread chicken or any other meat, you fry first to brown the crust (flavor + makes it stick better) and then stick it in the oven.

    Reply
  14. tigerfish on 4/19/07 at 3:36 pm

    I tried the panko version on fish fillets before but I baked t and it was not so successful.

    Oh, the pecan crust looks so crumbly. I can imagine that nutty flavor on those fish fillets

    Reply

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