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.