Pecan Crusted Tilapia with Baby Bok Choy salad

-Vicky Kairy

Fish

2 tilapia fillets

2 eggs

1 ½ cups pecans

¼ cup shaved young coconut

1 tablespoon raw honey

• Crush pecans in food processor
•  Add coconut shavings
•  Melt honey and add to pecans.
• Coat fillets in egg, then in pecan mixture
• Heat coconut oil in skillet
•  Cook fillets for 7-10 minutes on each side.

Salad

2 baby bok choy

2 unpeeled persian cucumbers chopped

½ cup black olives

¼ cup Bragg’s apple cider vinegar

¼ cup extra virgin olive oil

•  Wash and chop bok choy, use the entire vegetable; stems and leaves
• Add cucumbers and olives
• In a separate bowl, combine oil and vinegar
• Mix well and pour over salad