Pine Nut Crusted Pan Sauteed Fish

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"Just a few simple ingredients; and, super easy to prepare. This would be excellent with tilapia; or, any similar firm white fish. I like to finish with a grilled lemon squeezed over the top. Perfect for a weeknight dinner; as, it only takes minutes to prepare. The nuts really give the fish a nice crispy crust. NO need for tarter sauce on this fish."

Original is 4 servings


  • Serving Size: 1 (160.3 g)
  • Calories 371.5
  • Total Fat - 29.8 g
  • Saturated Fat - 5.5 g
  • Cholesterol - 144.6 mg
  • Sodium - 1027.5 mg
  • Total Carbohydrate - 12.2 g
  • Dietary Fiber - 2.7 g
  • Sugars - 2.6 g
  • Protein - 17.8 g
  • Calcium - 90.2 mg
  • Iron - 3 mg
  • Vitamin C - 28.8 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Nut and Bread Crumb Topping ... I used a mangrove snapper; which is similar in size to tilapia (smaller than a red snapper). so, if you decide to use a larger fish; you may need to make more of the coating for the fish. Remember, it is just equal parts. Simply, add to a small food processor, and pulse until fine chopped. If you don't have a food processor - add the nuts to a small ziploc bag to crush. You can use a heavy pot, rolling pin, meat mallet, even a hammer (my favorite). Season the mixture with 1/2 of the salt, 1/2 of the pepper; and, the cayenne.

Step 2

Fish ... The first thing, is to let the fish come to almost room temperature - you never want to cook with cold fish. Pat the fish dry; then, lightly season with fish with the remaining salt and pepper, on both sides.

Step 3

Dredge ... Add the eggs and water to a small bowl, and beat until well combined - set to the side. Then, add the nuts/bread crumb mixture to a flat dish or plate.

Step 4

Dip the fish in the egg mixture, then the nut/bread crumbs mixture. Make sure to coat the fish well. Let the fish rest at least 5 minutes before cooking.

Step 5

Saute ... Add the olive and butter to a large non-stick pan and bring to medium to medium high heat. Add the fish; and cook the first side until golden brown (3-4 minutes). Flip and cook the second side for another 2-3 minutes. This is based on a thin fish such as tilapia or snapper. Also, depending on the size of the pan; you may not need as much oil and butter. You want just enough to lightly coat the bottom of the pan. Remember, cooking times will vary, depending on the type of pan; and, the type of fish.

Step 6

When you add the fish; also add the lemon halves into the pan next to the fish, cut side down. They will caramelize, and get really sweet. They are absolutely great to squeeze over the fish, when it is done.

Step 7

Serve and ENJOY! ... If you want, you can garnish with parsley; not necessary - but, pretty if you are serving it to guests. I squeeze the lemons over the top and serve. It's quick and easy to prepare; also, really delicious. A cold pasta salad is a great side dish.


No special items needed.

1 Reviews


Excellent recipe. I made this with our own fresh caught mangrove snapper. Thank you to the author , in heaven, for posting.


review by:
(5 Jul 2022)

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