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There are two very delicious food holidays coming up that we wanted to share with you all because cheese and guac deserve to be celebrated! Guacamole Day is on September 16th and Cheeseburger Day is on September 18th. Happy cooking EGGheads! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Tilapia Pecandine

edited November -1 in Seafood

Ingredients

4 Tilapia filets (fresh or thawed)

1 cup all purpose flour

1 cup milk or buttermilk

1/2 tsp salt 

1/2 pepper

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

 

Instructions

Add 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. 

Notes

Number of Servings: 2-4

Time to Prepare: 20-30 minutes

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