Monday, April 4, 2011

Pecan Crusted Tilapia

I forgot to take a picture of this dish, but it was really really good and you should definitely try it if you like fish.  Recipe comes from Cooking Light's 2004 Cookbook

Printable Recipe:

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 (6oz) tilapia or snapper fillets
1 tablespoon vegetable oil, divided
4 lemon wedges
1. Combine first 5 ingredients in a shallow dish. Combine buttermilok and hot sauce in a shallow dish. Dredge 1 fillet in flour. Dip in buttermilk mixture; dredge in bread crumb 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 per side or until fish flakes easily when tested with a fork. Repeat procedure with remaining oil and fillets. Serve with lemon wedges. Yield: 4 servings

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