Pecan-Crusted Tilapia

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

Serve with rice and coleslaw, or cheese grits and sautéed greens.

Ingredients

• 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

Directions

1. Combine first 5 ingredients in a shallow dish.
2. Combine buttermilk and hot sauce in a medium bowl; place flour in a shallow dish.
3. Dredge 1 fillet in flour.
4. Dip in buttermilk mixture; dredge in breadcrumb mixture.
5. Repeat procedure with remaining fillets, flour, buttermilk mixture, and breadcrumb mixture.
6. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat.
7. Add 2 fillets; cook 3 minutes on each side or until fish flakes easily when tested with a fork.
8. Repeat procedure with remaining oil and fillets.
9. Serve with lemon wedges.

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