Pecan Crusted Tilapia with Italian Salsa | American Pecan Promotion Board

Ingredients

• 1 cup raw pecan pieces
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dry basil
• 1 egg
• 1 teaspoon Dijon mustard
• Salt, to taste
• 2 tablespoons pecan, avocado or olive oli
• 1 pound tilapia filets
• ~For the tomato bruschetta:
• 1 1/2 cup diced cherry tomatoes
• 1 garlic clove, minced
• 1/4 cup fresh basil, chiffoned
• 1 tablespoon pecan or olive oil