1/2 cup Guidry’s Organic Pecans, chopped in food processor
¼ cup shredded parmesan cheese
1 slice bread
1½ tablespoon dried rosemary
½ tablespoon dried thyme
½ tablespoon lemon pepper
1 tablespoon white onion flakes
2-3 tilapia filets
2 tablespoons Guidry’s Organic Pecan Oil
Toast bread in the oven on 350° for about 5-7 minutes until firm but not toasted and then cut into cubes.
In food processor, pulse the pecans until finely ground. Remove pecans and place in medium bowl. In the food processor add cheese, bread and rosemary. Pulse until bread is ground and everything is combined. Add to the bowl with the pecans. Add thyme, lemon pepper, white onion flaked, and salt and mix everything together until well combined.
In a separate bowl, crack and whisk the egg.
Pat the tilapia filet dry and sprinkle with salt and pepper. Dip the filet into the egg to coat and then dip the egg-coated tilapia into the breading, generously coated.
In a skillet, add pecan oil and heat over medium heat. Once heated, cook the tilapia for about 3-4 minutes on each side or until flaky.
Recipe by Natalie Rabeaux