It’s that time of year again-time to hop on out to your backyard for an EGG hunt. If you’re lucky, you’ll only have to search as far as your patio! Planning on cooking Easter Sunday
? Check out our Easter Menu
. If you’re looking for a sweet treat to enjoy with the whole family, try at least one of our sweet treats, if not both: Grilled Peeps
& Carrot Cupcakes
. Lastly, if you’re having company, our Pinterest
page has lots of ideas for entertaining. We hope you have an EGGstra tasty holiday!
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Ingredients4 Tilapia filets (fresh or thawed)
1 cup all purpose flour
1 cup milk or buttermilk
1/2 tsp salt
1 cup chopped pecans (1/2 cup finely chopped & 1/2 cup coarse)
1/2 stick of butter cut into pats
1 lemon cut into wedges
InstructionsAdd salt & pepper to the flour. Stir together. Dip fish filets in milk. Dredge the filets in flour mixture. Sprinkle (or dredge) finely ground pecans on filets. Filets should be covered in pecans on both sides. Put in the refrigerator until the BGE is ready.
The cook will be direct using a cast iron skillet. Get the BGE dome temp stabilized to 400 degrees. Put skillet in BGE for about 5 minutes. Have the filets ready. Put 2-3 small butter pats in skillet and melt the butter. When butter is melted lay the filets in the skillet. Close the dome and let filets cook 3-5 minutes to get browned on one side. Right before you carefully flip the filets over add the coarse chopped nuts then flip the filets over. I usually add a butter pat or two at this point. Cook for 3-4 minutes until browned. Remove & serve with lemon wedges. NotesNumber of Servings: 2-4Time to Prepare: 20-30 minutes