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Categories Seafood Tilapia Pecandine
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Tilapia Pecandine
Group:Other
Description:Tilapia Pecandine has become one of our favorite dinners on the BGE. You can use any mild flaky fishy. Times may vary slightly depending on thickness of the fish. I use a cast iron skillet to cook these in.
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:2-4Source:Family recipe adapted from Southern Living
Vegetarian:YesTime To Prepare:20-30 minutes
Date:Tue 01 Apr 2008 14:06:32 UTCViewed:4891 times
Author:Kim Youngblood (aka vidalia1)Email:
Rating:No votes

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