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A weeknight favorite, this pecan-crusted tilapia serves up moist fish with a crunchy crust. This budget-friendly fish recipe is easy enough to serve to the kids and tasty enough for your weekend dinner party.
Yield: 4 servings (serving size: 1 tilapia fillet)
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.
302 (27% from fat)
9.1g (sat 1.1g,mono 3.9g,poly 2.6g)
Cooking Light, JANUARY 2003
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