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Pecan-Crusted Tilapia with Winter Squash Puree
4 cups cubed butternut squash
1/2 cup finely chopped pecans
1/2 cup plain panko bread crumbs
1/2 tsp. paprika
1/4 tsp. freshly ground black pepper
2 egg whites
1 Tbsp. water
4 (6 oz.) tilapia fillets
1 Tbsp. canola oil
1 Tbsp. cashew butter
2 cloves garlic, minced
1 tsp. finely chopped fresh rosemary or 1/4 tsp. dried
1/8 tsp. ground nutmeg
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Pecan-Crusted Tilapia with Winter Squash Puree

Pecan-Crusted Tilapia with Winter Squash Puree

Pecan-Crusted Tilapia with Winter Squash Puree
Three Stars Guiding Stars
  • Servings:Serves 4
  • Prep Time:10 minutes
  • Cook Time:20 minutes
1. Steam squash until tender, about 10 minutes.
2. While squash cooks, combine pecans, panko, paprika, and pepper in a shallow dish. In a separate shallow dish, lightly mix egg whites with water.
3. Pat tilapia fillets with a paper towel to remove moisture. If there are thin ends, fold slightly so fish is of an even thickness. Dip fish pieces in egg wash one at a time and then press both sides into pecan mixture.
4. Heat oil in a large nonstick skillet over medium heat. Cook fish until opaque throughout, about 4 to 5 minutes per side. Cook in batches if necessary.
5. Place cooked squash in a food processor along with cashew butter, garlic, rosemary, and nutmeg, or use an immersion blender. Blend until smooth.
6. To serve, divide squash puree among 4 plates and top with fish.
Source: Hannaford fresh Magazine, January - February 2013