I got this recipe on About.com while searching for LC fish recipes. Tried it the other night and it came out great! I'm posting the original quantities here, although I felt it made easily twice as much as I actually needed for a pound of fish (and I laid it on pretty thick).

INGREDIENTS:
1/2 cup mayonnaise
1/4 cup brown mustard, such as French's Bold 'n Spicy (I used Gulden's)
1 pound tilapia fillets; if frozen, thaw
1/4 cup pecans, finely chopped

PREPARATION:
Lightly butter a large, shallow baking pan, such as a jelly roll pan.
In a small bowl, combine mayonnaise and mustard. Using paper towels, pat fish lightly to dry. Arrange fish fillets in prepared baking pan.

Spread mayonnaise mixture over each fillet. Sprinkle each fillet with
chopped pecans; press down gently. Bake in a preheated 350? oven for 12 to 15 minutes, until fish flakes easily with a fork.

I made it using a toaster oven (my favorite appliance since I rarely cook for a crowd anymore), and it came out perfectly at 12 minutes.

Aderyn, thanks for posting this. One of my standard variations for baking fish is to combine mayonnaise and Dijon mustard, usually with a dash of worchestshire sauce, and perhaps some parmesean cheese and/or sliced green onions and then bake. I think the use of chopped pecans is something I will have to try.

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Henry

Sounds yummy! Thanks for the recipe.

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Mmmm, Henry, the additions you use, and the Dijon-style mustard, sound like good ideas, too! I'll be trying them, as well.

Aderyn

Hmmmmm, I might have to get out some tilapia to thaw at lunch. This sounds like a really simple supper. Some steamed broccoli and supper's a cinch. Thanks for the recipe.

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Nita

That's part of what I liked about it too, Nita. It's one of those recipes you can think of at the last minute and still have supper on the table in 15 minutes. In my case, I put some fresh spring asparagus with it. I'm SO HAPPY we are heading back into "vegetable and berry season"!

Aderyn