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Pecan-Crusted Talapia With Fried Shallots Recipe

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This recipe for Pecan-Crusted Talapia With Fried Shallots, by , is from Our Heritage Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joe & Gloria LoCicero
Added: Saturday, September 29, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup pecan halves, 1/4 cup wheat flour
1/2 cup panko (bread crumbs can sub.)
1/2 cup skim milk, 1 egg
1 1/2 lb talapia fillets, 1/4 cup canola plus 1 T
1 teaspoon dash or other seasoning mix
2 shallots thinly sliced, 1/4 cup sliced green onions
2 T fresh lemon juice, 4 lemon wedges

Directions:
Directions:
1.Process pecans like course bread crumbs; and combine with panko in medium bowl. Place flour in second medium bowl. Blend milk and egg together in third medium bowl.
2.Sprinkle fillets with seasoning mix, dredge fillets in flour, dip into egg mixture, then into pecan mixture and set aside.
3. In a nonstick skillet heat 1 T of oil over medium-high heat. Saute shallots until brown and crispy. Remove and set aside.
4. Add 1/4 cup oil to pan. Reduce to medium heat and saute fish 2-3 minutes per side until golden brown. Remove from pan and cover to keep warm.
5. In the same skillet add lemon juice and green onions and heat through. Spoon over talapia fillets and top with fried shallots. Serve with lemon wedges for additional seasoning.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Talapia can be purchased at a reasonable price. What's not used can be easily frozen. The fish is very tender and soft- textured with a very gentle fish taste. Serve this over mashed potatoes or baked, if you prefer, and a side of string beans or our preference; sugar snap peas. Very gourmet southern, easy to do, and presents well.

 

 

 

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