Pecan Encrusted Tilapia with Spicy Mustard Cream Sauce

 



 Yesterday was my hubby's birthday and his meal of choice was Pecan Encrusted Tilapia with a Cream Sauce.  I used to make this dish all the time with heavy whipping cream but since we've gone full Paleo (i.e. dairy free) in recent weeks I decided to replace the heavy cream with coconut milk.  I'm very proud to announce that it worked out beautifully (thank God because I didn't have a backup plan)!

 

 

Ingredients for the Fish:

• 2 TBSP Coconut oil
• 4 Tilapia fillets
• 1 cup Chopped Pecans
• 1/2 tsp Sea Salt
• 1/2 tsp Black Pepper

 

Directions:

1. Preheat oven to 350
2. Melt coconut oil in a plate
3. Spread chopped pecans in a separate plate and add salt and pepper
4. One at a time, coat tilapia fillets with coconut oil first and then pecans.
5. Place fillets on a baking sheet covered with parchment paper
6. Bake fish at 350 for 30 minutes or until the meat becomes flaky.

Ingredients for Spicy Mustard Cream Sauce:

• 1 tsp Ghee
• 1 Clove Garlic; minced
• 1 1/2 cup Coconut Milk; shake well before opening
• 1 TBSP Spicy Mustard
• Sea Salt and Pepper to taste

Directions:

1. Melt Ghee in a skillet over medium heat. 
2. Sautee garlic until fragrant (about 30 seconds).
3. Whisk in coconut milk, mustard and salt and pepper
4. Bring to a boil over medium heat and cook until thickened and reduced in half (about 10 minutes)