Recipe of the Week: Pecan Encrusted Tilapia with Blood Orange Salsa

Prep Time: 15 minutes

Cook Time: 8 minutes

Servings: 2

Ingredients

For the Fish:

2 Tilapia Fillets

1 egg white, beaten

1 cup pecans

1/4 cup unsweetened shredded coconut
1/2 tsp dried parsley
1/2 tsp dried thyme
salt and pepper to taste
2 tbsp coconut oil

For the salsa:

2 blood oranges, peeled and cut in halves
2 clementines, peeled and cut in halves
1/2 jalapeno, seeds removed and finely diced
1/2 small red onion, diced
1/2 lemon, juiced
2 tbsp fresh cilantro, chopped
pinch of salt

Directions
1.  Add your pecans and coconut to a food processor.  Pulse until they turn into almost bread crumbs
2.  Add your seasonings along with a bit of salt and pepper and pulse a few more times to incorporate.
3.  Whisk your egg in a separate, large, flat-bottomed bowl.
4.  Now put your pecan bread crumbs on a plate or any wide dish that will be convenient enough to put your fillets in.
5.  Now heat up a large skillet with a bit of coconut oil.
6.  Dip your tilapia in the egg white then transfer over to your pecan bread crumbs and coat on both sides. 
7.  Add your pecan breaded tilapia directly to your hot skillet.
8.  Cook on both sides for 5-6 minutes, being sure not to burn the crust.  Pecans and coconut can burn easily, so keep a close eye on it.
9.  Now chop up all of your ingredients for your salsa, add to a large bowl, and mix thoroughly.
10.  Once fish is one cooking, top it off with your blood orange salsa.