2 tbsp. crushed pecans
1/4 tsp. freshly cracked black pepper
1/4 tsp. onion powder
1/4 tsp. garlic powder
1 lb. tilapia fillets (about three large fillets)
1 cup pitted frozen or fresh cherries
1/2 cup balsamic vinegar or fruit-flavored balsamic vinegar
1 tbsp. fresh lemon juice
1 tbsp. fresh lemon zest (plus extra for garnish)
1/2 tsp. Dijon mustard
Preheat oven to 350 degrees. Line a shallow baking dish with aluminum foil. Sprinkle pecans, black pepper, onion powder, and garlic powder onto tilapia fillets. Bake for 20 minutes. Meanwhile, place cherries, balsamic vinegar, lemon juice, lemon zest, and Dijon mustard into a small saucepan over high heat. Whisk together until the mustard is dissolved. Stir frequently and bring to a boil. Reduce heat to medium-low, continuing to stir frequently. Let the sauce reduce until it coats the back of a spoon, about 10 to 15 minutes. Pour sauce into a blender or food processor and process until smooth, about two minutes. Top each ½ fillet with 1 1/2 tablespoons of sauce. Makes six servings.
Each serving contains about 142 calories, 5 g fat (1 g saturated fat, 0 g trans fat), 37 mg cholesterol, 49 mg sodium, 9 g carbohydrates, 7 g sugar, 1 g fiber, and 16 g protein.