Ingredients

The following ingredients have 4 Servings
  • 1/3 cup chopped raw pecans
  • 1/3 cup whole wheat panko breadcrumbs
  • 2 teaspoons chopped fresh rosemary
  • 1/2 teaspoon coconut palm sugar or brown sugar
  • 1/8 teaspoon salt
  • 1 pinch cayenne pepper
  • 1 1/2 teaspoon olive oil
  • 1 egg white
  • 4 4 ounces each tilapia fillets

Instruction

  • Preheat oven to 350 degrees F.
  • In a small baking dish, stir together pecans, breadcrumbs, rosemary, coconut palm sugar, salt and cayenne pepper. Add the olive oil and toss to coat the pecan mixture.
  • Bake until the pecan mixture is light golden brown, 7 to 8 minutes.
  • Increase the heat to 400 degrees F. Coat a large glass baking dish with cooking spray.
  • In a shallow dish, whisk the egg white. Working with one tilapia at a time, dip the fish in the egg white and then the pecan mixture, lightly coating each side. Place the fillets in the prepared baking dish.
  • Press the remaining pecan mixture into the top of the tilapia fillets.
  • Bake until the tilapia is just cooked through, about 10 minutes. Serve.