with Pico de Gallo Cream Sauce
a Weekend Gourmet Original
- 1 lb. tilapia fillets
- 2 tbs. Chef Paul Prudhomme Magic Seasoning Lemon & Cracked Black Pepper
- 2 large eggs, beaten
- 1.5 cups pecan meal
- Salt to taste
- 2 tbs. Carbonell olive oil
- 1/2 cup fresh pico de gallo
- 1 cup half-and-half (...or heavy cream if you're feeling naughty)
Step 1: Season both sides of the tilapia fillets with the lemon pepper seasoning. Heat the Carbonell olive oil in the a large non-stick skillet over med-high heat. While the pan heats, dip the seasoned tilapia in the beaten eggs and dredge in the pecan meal. Cook for 3-5 minutes per side, until cooked. The thicker your fillets, the longer they will take to cook through.
Step 2: Make the sauce by adding the pico de gallo and half-and-half to a small non-stick skillet over med-high heat. Stir to combine and bring to a boil. Reduce heat and heat until reduced and thickened.Step 3: To serve, place the tilapia on top of rice or cheese grits. Spoon some of the pico de gallo cream sauce over the top of each fillet.
This fish dish is bursting with spicy goodness, from the sauce and the seasoning on the fish. We loved this dish and how it made the mild tilapia to flavorful. To help you create this lip-smaking fish dish in your kitchen, Chef Paul Magic Seasonings is going to give one of my readers a five-bottle assortment of their sugar-free, salt-free seasoning blends!
To enter, follow the Rafflecopter instructions below...good luck!
a Rafflecopter giveaway
Disclosure: I received Magic Seasoning Blends, Carbonell olive oil and pecan meal from the National Pecan Shellers Association to facilitate this post. I received no other compensation, and the opinions expressed are my own.