4 Tilapia fillets
2 tbsp butter
1/4 c. dijon mustard
1/2 c. mayo
Coat the Tilapia fillets in the pecans, pressing to make sure they are well covered. Heat the butter in a skillet over med-high heat. Place the fillets into the pan. Cook about 2 minutes, then carefully flip and cook for another 2 minutes, just to brown. Combine dijon mustard and mayo and spread some on the top of each fillet. Continue to cook for about another 5 minutes, until done.
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