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Pecan Crusted Tilapia with Baby Bok Choy salad- Vicky Kairy

Pecan Crusted Tilapia with Baby Bok Choy salad

-Vicky Kairy

 

Fish

2 tilapia fillets

2 eggs

1 ½ cups pecans

¼ cup shaved young coconut

1 tablespoon raw honey

 

  • Crush pecans in food processor
  •  Add coconut shavings
  •  Melt honey and add to pecans.
  • Coat fillets in egg, then in pecan mixture
  • Heat coconut oil in skillet
  •  Cook fillets for 7-10 minutes on each side.

 

Salad

2 baby bok choy

2 unpeeled persian cucumbers chopped

½ cup black olives

¼ cup Bragg’s apple cider vinegar

¼ cup extra virgin olive oil

  •  Wash and chop bok choy, use the entire vegetable; stems and leaves
  • Add cucumbers and olives
  • In a separate bowl, combine oil and vinegar
  • Mix well and pour over salad
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2 Comments

  1. Sarah Ashkenazi
    January 24, 2013 at 2:12 pm ·

    AMAZING RECIPE!! Tried it last night for dinner and my husband and I LOVED it!!!
    Thank you!

    • Joy Harari
      February 11, 2013 at 5:06 pm ·

      so happy you liked it! The recipes Vicky posted are awesome!-Joy