Pecan-crusted tilapia

By á-27053

Ingredients

• 1/2 c pinko bread crumbs
• 2 tbsp Finley chopped pecans
• 2 tbsp shredded or grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp garlic powder
• 1/4 tsp back pepper
• 1/2 c buttermilk
• 1 tsp bottled hot sauce
• 3 tbsp flour
• 1 tbsp canola oil divided
• 4 6oz Kroger tilapia fillets

Preparation

Step 1

Combine first 6 ingredients in a shallow dish or pie plate. Combine buttermilk and hot sauce in a medium bowl, place flour in a shallow dish. Dredge each fillet in flour. Dip in buttermilk, and then breadcrumb mixture, making sure fillets are Nicely coated with crumbs.

Heat 1 1/2 tsp of oil in large non stick skillet over medium- high heat. Working with 2 fillets at a time, add fillets to pan and cook 3 minutes per side, or until fish flakes easily when tested with a fork and has an internal temperature of 145. Repeat procedure with remaining oil and 2 fillets. Refrigerate any leftovers.