Pecan-crusted Tilapia with Mexicorn

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When thinking about the cuisine of Mexico, you might visualize a cantina in a dusty desert town or mountain village. But when you look at a map of Mexico, you see coast lines that fall both on the Atlantic and Pacific Oceans as well as the Gulf of Mexico.

Those who have enjoyed cruises to the country south of the Border know that Mexico has a great love affair with ocean delicacies as well as the spicy cooking associated with other regions of the country.

Seafood dishes often contain Gulf shrimp, crab and scallops and many have a hint of Greece, because many Greek fishermen chose to make their homes in Mexico.

So, this combination of pecan-crusted tilapia and a Mexicorn casserole is not such an unlikely one. The fare is tasty, filling and nutritious.

Baked Tilapia

Ingredients

4 large Tilapia fillets
1 1/3 cups finely crushed pecans
1 cup honey
1/2 of one lemon
Salt and pepper to taste

Directions

Pat the fillets dry with paper towels. Squeeze lemon juice onto each side of the fish and add salt and pepper to taste.

Coat the fillets on each side with the honey, using a pastry brush or spoon. Put the finely crushed pecans into a shallow dish or pie pan. Then, press the sticky fillets into the pecan bits until they are uniformly covered.

Bake at 350 degrees in a casserole or pie plate until the filets are crusty and brown.

Mexicorn Casserole

Ingredients

1 15-ounce can Mexicorn
2 tablespoons butter
1 1/2 cups cracker crumbs
3 tablespoons milk
Salt and pepper to taste

Directions

Pour the Mexicorn into a medium-size casserole dish. Add the cracker crumbs, salt, pepper, milk and butter. Stir thoroughly. Place in an oven at 350 degrees and bake until the top layer is medium brown and solid.

A side salad or green vegetable will compliment the combo for a complete meal.

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