Monday, April 11, 2011

Pecan Parmesan Tilapia


I made this dish this weekend and it will defiantly make the recipe book. I found it off of and tweaked it just a little. It turned out so yummy and it’s so easy to make plus I served it with kale chips.  Let me show you…


Start by chopping your parsley and juicing your limes


Mix together toasted pecans, parmesan cheese, lime juice and olive oil. Spread on top of your fish.

Bake for 10 to 12 min.



Kale chips! These are so easy and you can get anyone to eat them. Even if they don’t like green veggies.


Wash and dry your kale. Place on a cookie sheet and sprinkle with salt and parmesan cheese.


Bake at 350 for about 10 min or until crispy. These are very easy to burn so watch them closely.


I served the fish on top of brown rice cooked in chicken broth for some added flavor.

Pecan parmesan Tilapia

1 cup of brown rice uncooked

14 oz of chicken broth

1 cup of water

1/2 cup chopped pecans, toasted

1/3 cup grated parmesan cheese

1/4 cup chopped fresh parsley

3 tbsp. lime juice

1 tbsp. olive oil

4 tilapia fillets

Heat oven to 375 degrees. cook your brown rice as directed on the package using the broth and water.

Meanwhile, combine nuts, cheese, parsley, 2 tbsp of lime juice and oil. Place fish in single layer in shallow baking dish; spread with nut mix. Drizzle with remaining lime juice. Bake 10 to 12 min or until fish is done.


Keep it fun and healthy!