Monday, March 15, 2010

Pecan-Crusted Tilapia

Yield: 4 servings (serving size: 1 tilapia fillet)

• 1/2 cup dry breadcrumbs
• 2 tablespoons finely chopped pecans
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/2 cup low-fat buttermilk
• 1/2 teaspoon hot sauce
• 3 tablespoons all-purpose flour
• 4 (6-ounce) tilapia or snapper fillets
• 1 tablespoon 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. Dredge 1 fillet in flour. Dip in buttermilk mixture; dredge in breadcrumb mixture. Repeat procedure with remaining fillets, flour, buttermilk mixture, and breadcrumb mixture.Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add 2 fillets; cook 3 minutes on each side or until fish flakes easily when tested with a fork. Repeat procedure with remaining oil and fillets. Serve with lemon wedges

Shared by: Jennifer Wayer, Lenexa, KS
Recipe Source: too frazzled to remember