Walnut Cranberry Crusted Tilapia

We started Andy’s birthday celebrations early this year!   So I decided to whip together something completely new AND my own!  So I started searching the fridge and freezer for ingredients.  We had a big birthday party last weekend for the Mr. so there really wasn’t much of substance found.  I did come up with enough to start a healthful and flavor packed dinner though!  We started the evening with steamed artichokes and a flemish sour ale.  The main course was this awesome fish served with a BIG arugula salad.  To top it off we had a fabulous 2005 Jayson Napa Valley Red, one of my very favorites!  To end the meal we had artisanal chocolate from KC based Christopher Elbow, dulce de leche and strawberry balsamic.  Wow, what a great night of laughs and love!   I hope you enjoy this fish as much as we did!

Happy 36th Sweetie!

Walnut Cranberry Crusted Tilapia

  • 1/2 c walnuts
  • 1/4 c craisins
  • 1 t chipotle pepper flakes (or more–to taste)
  • 1 t kosher or sea salt
  • 1 T Chili Powder
  • 1-2 T Whole Wheat Flour
  • 1 t peppercorns (red, green, and black are best)
  • 1 1/2 # Tilapia
  • 1-2 T Vegetable Oil

Put the walnuts, craisins, chipotle pepper flakes, salt, peppercorns, flour, chili powder in a food processor.  Blend until the craisins and nuts are a consistency that will coat the fish well.  Put the breading mixture on a big plate and coat each piece of fish with a generous layer.  Let sit while the pan heats up.

Meanwhile heat the  oil (it is best to use veg oil, not EVOO with this dish)  in an appropriate non stick pan.  Heat the pan to medium.  Add the fish and cook for about 2-3 minutes/side.  The breading should turn a nice dark brown and SUPER crispy–be careful not to burn it!  If the fish needs more time to finish cooking through, turn off the heat, put the lid on the pan and let it sit for 3-4 minutes or until cooked.

Rice would be a nice accompaniment with this dish, but NOT necessary.  Just a big GREEN salad is PERFECT–don’t forget a great glass of wine!

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