I went to Culinary School at Johnson and Wales University in the historic part of Charleston, SC… the southern “Mecca of Food”. I learned French classical, international, and even baking and pastry techniques. However, what I loved the most was the Gullah, or Low Country, style of cooking I learned from the locals. And when I say locals, I mean the old black ladies that I worked with in area restaurants. These beautiful people, with their big smiles and island accents, taught me a lot. Gullah food, or “Geechee” food (a term used by these ladies and others), has it’s roots in Creole, Acadian and African flavors with a little of “cook with what’s available” thrown in the mix.Â
This evening’s dish is a slight variation of the Lowcountry staple, “Pecan-ed Whiting”. The classic dish could possibly be paired with a serving of stewed okra and tomatoes over rice, or a serving of creamy stone ground grits and collard greens. Either way, we’re doin’ “The Charleston” tonight!
Pecan-Encrusted Tilapia
Ingredients:
- 4 Tilapia filets, skinless
- 2 cups pecans, chopped
- 3 tablespoons brown sugar
- 2 tablespoons flour (we use rice flour to make it wheat/gluten free)
- 1/4 teaspoon salt
- 2 eggs, beaten
Cooking Directions:
- Preheat oven to 350 degrees.
- Rinse Tilapia filets in cold water and leave damp.
- Crack eggs and beat in shallow dish.
- Place pecans, brown sugar, salt, and flour in a small food processor and process until pecans are in small pieces, approximately the size of sunflower kernels. Place breading in separate shallow dish.
- Dip a Tilapia fillet in beaten egg. Place Tilapia filet in pecan flour mixture, coating on each side. Repeat with remaining three and place them on a cookie sheet.
- Bake uncovered for 10-15 minutes until fish flakes when pressed with a fork.
Recipe URL:Â http://recipeseo.com/recipe/HrEo7
*NOTE: This recipe has been reviewed by Nutritionist, Suzzanne Meyer, who specializes in food sensitivities. It is free of the following: corn, dairy, gluten, oatmeal, potato, soy, wheat, and yeast. It is very low in amines and low in salicylates. Please see her legal disclaimer.
NEED ANY OF THE TOOLS USED?
Family ratings:
Rating scale
1 star - Feed it to the dog
2 stars - Surprise your neighbor
3 stars - Definite keeper
4 stars - Looking forward to leftovers
5 stars - Clean plate and nap time! Are there enough ingredients left to make it again soon?
The Chef - 5 Stars
The Lucky Wife - 5 Stars
The Well-fed Son (4 years old) - 5 Stars
The Well-fed Daughter (5 months old) - Mommy’s Baby Girl (5 Stars)
*Rate it yourself in the comments!
This recipe is featured in the February 18, 2011 Foodie Friday Recipe Potluck, hosted by The Saturday Evening Pot. Find more great recipes with this one at This Week’s Cravings.
About the Author
Raised in eastern North Carolina, The Chef has always most loved southern cuisine. While working for a top resort just after finishing Culinary School at Johnson and Wales University, when they still had a campus located in Charleston, South Carolina, he began learning about Gullah cuisine and enjoys it as well. He's a family man and country boy at heart, loves hunting and is a big fan of the John Boy and Billy Big Show and the Carolina Panthers.
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