Nut-Crusted Tilapia

This is a fabulous, easy entree.  And versatile.  Although it calls for tilapia, you can also use swai or any flaky, mild white fish.  The original recipe calls for pine nuts, but I used pumpkin seeds.  Or try pecans or pistachios.  I served it with a wonderful Quinoa and Farro Pilaf (yummmm!!!! will post tomorrow) and steamed asparagus.

NUT-CRUSTED TILAPIA (Serves 2)

1/4 cup nuts of choice, ground
2 Tbsp flour
1/8 tsp (dash) dried dill weed, plus more for sprinkling.
1/8 tsp (dash) lemon-pepper seasoning
1/16 tsp (pinch) garlic salt
1/2 scrambled egg, or 2 Tbsp egg substitute
1 1/2 Tbsp lemon juice
1/2 tsp honey
2 (4-6 oz) tilapia fillets
1 Tbsp butter
lemon wedges for garnish, optional
chopped chives for garnish, optional

In a shallow bowl, combine the nuts, flour, dill, lemon-pepper, and garlic salt.  In another shallow bowl, combine the egg, lemon juice, and honey.

Dip the fish in the egg mixture, then coat with the nut mixture.

In a nonstick skillet, cook fish in butter over medium heat for 4-6 minutes on each side or until the fish flakes easily with a fork.

Sprinkle with dill, garnish with chives and lemon wedge.

Recipe Source: www.food.com (posted by mama smurf on 3-27-08)