LeAnn Ludwig and husband Craig take a break during a hiking trip in Colorado.
Growing up on a farm in rural Iowa, LeAnn Ludwig ate many traditional—and a few not-so-traditional—Midwestern meals.
"Our family ate a lot of pork, beef, chicken, rabbit, pheasant, deer meat and even cow tongue (which is actually tasty!) for main dishes," says LeAnn, who learned a lot about cooking and baking from her mother, who still lives on the family farm near Farley.
LeAnn has fond memories of her childhood playing board games and cards with her family, snowmobiling through the fields and crawling through "tricky mazes" of straw bales that her brothers built in the barn.
Today LeAnn is a ninth-grade math teacher who loves to cook for husband Craig, friends, co-workers and students in her home of Johnston not far from Des Moines.
"I regularly read a lot about health and nutrition, including the health benefits of eating fish. So I strive to incorporate fish into my meals on a weekly basis. I think that anyone who loves pecans and fish will love this recipe for Pecan Crusted Tilapia."
If you are looking for a quick, delicious fish recipe that's easy to make, this is the recipe for you.
In a skillet, heat the oil over medium heat. Meanwhile, place the flour in a medium-sized bowl. Season the tilapia with SALT and PEPPER. Coat the tilapia with the flour on both sides. Add the milk to the same bowl and coat the tilapia with the milk on both sides. Then, add the pecans to the same bowl and stir; the pecans will soak up any remaining milk. Press the pecan mixture gently onto both sides of each tilapia and add to the hot skillet. Cook until the tilapia flakes easily with a fork, approximately 4 minutes per side. Pick up any pecan bits that fell off and sprinkle over the fish.
Prep. time: 5 minutes
Nutritional Information with 1/2 cup pecans: Servings 2;
Serving Size 1 filet (251g); Calories 510; Calories from fat 330; Total fat 37g; Cholesterol 85mg; Sodium 390mg; Carbohydrate 11g; Dietary Fiber 3g.
