Wednesday, April 10, 2013

Pecan-Crusted Tilapia

                    Makes 4 servings

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
                   tablespoon vegetable 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.

A weeknight favorite, this quick and easy pecan-crusted tilapia serves up moist fish with a crunchy crust.


  1. Thankyou Nita, for putting the travel advisory link on your sidebar.It is much appreciated.


  2. You are very welcome indeed .
    Poppa is helping me and he has some great ideas and recipes .



Hi friends, thank you for stopping by and for taking the time to say hello. The welcome mat is always out and the coffee is always hot .I really appreciate your sweet gesture!