Adventures Recipes

Thursday, January 26, 2006

Pecan-Crusted Tilapia

Adapted from Cooking Light Magazine, Jan/Feb 2003

1/2 cup dry breadcrumbs
2 tablespoons pecans, finely chopped
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
6 (3-ounce) tilapia fillets, or snapper fillets
2 tablespoons olive oil, divided
4 lemon wedges

1. 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.
2. 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.


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