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.