This is a very simple fish recipe that makes you feel like you’re eating at a high-end restaurant. You can use pecans, macadamia nuts, or breadcrumbs if you can’t find pumpkin seeds…just make sure you chop them finely or grind them a little in a food processor.
In a small bowl, combine pumpkin seeds, parmesan, garlic, chives, cayenne pepper and butter. Mix well.
Place fish, skin side down, in a greased baking pan large enough to hold in a single layer.
Spread mayonnaise evenly over fish. Sprinkle evenly with crumb mixture, lightly pressing into fish.
Bake for 20-25 minutes or until fish flakes with a fork.
Ingredients
- 1/2 cup pumpkin seeds, toasted
- 1/2 cup grated Parmesan
- 2 tablespoons butter, softened
- 2 cloves fresh garlic, minced
- 1 teaspoon dried chives, optional
- ½ teaspoon ground cayenne
- 2 tablespoons canola mayonnaise
- 6-6 oz Tilapia fillets
Instructions
- Preheat oven to 400 degrees.
- In a small bowl, combine pumpkin seeds, parmesan, garlic, chives, cayenne pepper and butter. Mix well.
- Place fish, skin side down, in a greased baking pan large enough to hold in a single layer.
- Spread mayonnaise evenly over fish. Sprinkle evenly with crumb mixture, lightly pressing into fish.
- Bake for 20-25 minutes or until fish flakes with a fork.
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http://jennifercooks.com/2011/08/pumpkin-seed-crusted-tilapia/
About Jennifer
Beautiful plating with the whole roasted onions!!! and what a great idea… saving this in my halloween file so I can make these after carving the pumpkin!
i'm so glad i was able to try this dish at your home…so delicious! (your hospitality is just as wonderful as your cooking!) it's a great recipe and i'm looking forward to making it for my family. thanks for sharing it!
Jennifer this looks absolutely fantastic. Woman you never cease to amaze me with your recipes. I just want to move in with you. Seriously!
I eat low carb, so I often use nut meal and Parmesan for crusts or coatings. I never thought to use pumpkin seeds, though. I'm loving that idea!
Made this for Secret Recipe Club and loved it! Thanks!