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Pecan Crusted Tilapia
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|1 cup lightly toasted pecans, chopped|
|1 1/2 cups Panko bread crumbs|
|1/2 cup Shredded Parmesan Cheese|
|4 tablespoons chopped parsley leaves|
|2 teaspoons kosher salt|
|1 teaspoon fresh ground black pepper|
|1 tablespoons chopped rosemary leaves|
|4 tilapia fillets|
|1 stick unsalted butter, room temperature|
|2 tablespoons Vegetable oil, for sauteing|
|2 tablespoons Butter, for sauteing|
- Combine all of the dry ingredients, seasonings, shredded Parmesan, and herbs. Brush both sides of each tilapia fillet with the softened butter. Dredge each tilapia fillet with the pecan crust and press firmly with your hand to completely cover each fillet.
- Preheat nonstick skillet to medium high and add vegetable oil and butter and heat until the butter is melted and bubbles. Lay the tilapia fillets in the hot pan and sauté until golden brown, about 3 minutes. Turn each fillet over and repeat, adding more butter and oil if necessary, and sauté until the second side is browned, about another 3 or 4 minutes. Using a large spatula, carefully lift the tilapia onto a plate.
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