PECAN-CRUSTED TILAPIA

By stepjo7269

Cooking Light Annual Recipes 2004, p. 46

Ingredients

• 1/2 C. dry breadcrumbs
• 2 T. finely chopped pecans
• 1/2 tea. salt
• 1/4 tea. garlic powder
• 1/4 tea. black pepper
• 1/2 C. low-fat buttermilk
• 1/2 tea. hot sauce
• 3 T. all-purpose flour
• 4 (6-ounce) tilapia or snapper fillets
• 1 T. vegetable oil, divided
• 4 lemon wedges
• ● Combine first 5 ingredients in a shallow dish.
• ● Combine buttermilk and hot sauce in a medium bowl.
• ● Place flour in a shallow dish.
• ● Dredge1 fillet in flour.
• ● Dip in buttermilk mixture.
• ● Dredge in breadcrumb mixture.
• ● Repeat procedure with remaining fillets.
• ● Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium high heat.
• ● Add 2 fillets and cook 3 minutes on each side or until fish flakes easily when tested with a fork.
• ● Repeat procedure with remaining oil and fillets.

Details

Servings 4

Preparation

Step 1

● Serve with lemon wedges.