Wednesday, October 29, 2008

Pecan Crusted Tilapia

 Okay, so you might see FISH in the title and already have stopped reading... My hubby would agree with you. However, he loved this recipe (and that's saying quite a lot). We agreed that it seemed like it came from a restaurant. I love the slight crunch on the outside. The tilapia doesn't have a fishy taste at all (which is why my hubby will eat it willingly). The combo of the pecans with salt, pepper, and garlic powder is a perfect pairing.

Pecan-Crusted Tilapia from "The Best of Cooking Light; Everyday Favorites"

1/2 C dry breadcrumbs
2 T. finely chopped pecans
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp black pepper
1/2 C low-fat buttermilk
1/2 teaspoon hot sauce (I didn't do this)
3 T. all-purpose flour
4 (6 oz) tilapia or red snapper fillets
1 T vegetable oil, divided
4 lemon wedges (I didn't do this either)

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.

2. Heat 1 1/2 tsp oil in a large nonstick skillet over medium-heat. Add 2 fillets; cook 3 minutes on each side or until fish flakes easily when tested with fork (I used more oil as it seemed it might be starting to stick). Repeat procedure with remaining oil and fillets. Serve with lemon wedges.

**I like to use the Costco tilapia filets that are individually packed. Just make sure that you defrost them all the way before cooking--I didn't this time and it took a lot longer to cook.

1 comment:

Brandon and Lindsey B said...

I have some Tilapia in my freezer I'll have to try this recipe for sure! I'm trying to find some fish that I like...-Lindsey