Ingredients and Instructions
Ingredients: For: 24 Servings
Directions: Remove the tilapia fillets from refrigeration
just prior to cooking in batches of 24.
CCP below 41 degrees
Tilapia fillets 9 lbs 24 @ 6 oz. Take the portioned tilapia fillets and pat dry.
Fat free sour cream 1 pint 16 fl. oz. Empty the sour cream into a mixing bowl.
Paprika 2 Tbsp. Add the paprika to the sour cream and stir in.
Garlic clove, fine chopped 2 Tbsp. Finely chop the garlic and add to the sour cream mix.
Thyme sprig 1 Tbsp. Remove the thyme leaves from the sprig and add to the
mix. Stir together and dip the tilapia fillets in the sour
Pecans, finely chopped 2 cups Finely chop the pecans and place in a mixing bowl.
Dry Breadcrumbs 2 cups Mix the breadcrumbs and pecans together.
Lightly dip the tilapia with the sour cream into the
Vegetable oil spray Spray a sheet pan with vegetable oil spray and place the
pecan-encrusted tilapia fillets on the tray.
Bake in a preheated oven @ 425 degrees.
Check the fish temperature when the topping turns golden
brown; about 10 minutes.
Continue to bake until the internal temperature of the
tilapia is 145 degrees. (CCP)
Set on a plate with chosen vegetable and starch.
Pour any excess juices from the sheet pan over the Pecan
Encrusted Tilapia fillet and serve immediately.
Serving Size 6 oz.
Pan Size: sheet pan
Oven Temperature & Baking Time:
Yield 24 servings
Number of Pans 1 Convection 425 10