For the fishy fish

  • 2 tilapia filets
  • 1 egg white, beaten
  • 1 cup pecans
  • 1/4 cup unsweetened shredded coconut
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried tarragon
  • 1/2 teaspoon dried thyme
  • salt and pepper, to taste
  • 2 tablespoons coconut oil

For the salsa

  • 2 blood oranges, peeled and cut in halves
  • 2 clementines, peeled and cut in halves
  • 1/2 jalapeno, seeds removed and finely diced
  • 1/2 small red onion, diced
  • 1/2 lime, juiced
  • 1/2 lemon, juiced
  • 2 tablespoons fresh cilantro, chopped
  • pinch of salt


Add your pecans and coconut to a food processor. Pulse until they turn into almost bread crumbs. Not until its a pecan butter. Duh.

Then add your seasonings along with a bit of salt and pepper and pulse a few more times to incorporate.

Whisk your egg in a separate large, flat bottomed bowl.

Now put your pecan bread crumbs on a plate or any wide dish that will be convenient enough to put your filets in.

Now heat up a large skillet with a bit of coconut oil.

Dip your tilapia in the egg whites then transfer over to your pecan bread crumbs and coat on both sides. Repeat with other filets.

Add pecan breaded tilapia directly to your hot pan.

Cook on both sides for 5-6 minutes, being sure not to burn the crust. Pecans and coconut can burn easily so keep a close eye on it.

Now chop up all your ingredients for you salsa, add to a large bowl and mix thoroughly. Use your hands. Get dirty. Do it.

Once fish is done cooking, top it off with your blood orange salsa.

Eat it on up.